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Tofu in tomato sauce
Đậu hũ sốt cà chua
VegetarianMainVietnameseVeganWith onion, garlic or similar seasoningsContains gluten, soy
Servings
Ingredients
- 400 gfirm tofu, cut into bite-size cubes
- 3.7 pcsripe tomatoes, cut into wedges
- 33 mlcooking oil
- 14 mlsoy sauce
- 8 gsugar
- 3 gsalt
- 20 gscallions, white and green parts separated
- 15 minPrep
- 20 minCook
- 35 minTotal
- EasyDifficulty
Method
These references were used to check ingredients and cooking instructions.Tofu in Tomato Sauce (Dau Hu Sot Ca)RunAwayRice (Trang)Vietnamese Tofu with Tomato Sauce (Vegan)Veggie AnhAll referencesPat the tofu dry with paper towels and cut it into bite-size cubes.
Fry the tofu in half of the oil over medium heat until golden on all sides, then drain.
Sizzle the white scallion parts in the remaining oil, add the tomatoes and cook until soft and juicy.
Season with soy sauce, sugar and salt, and simmer on low heat for about 5 minutes until the sauce thickens slightly.
Add the tofu, spoon the sauce over it and cook 3 more minutes so it absorbs the flavour. Scatter the green scallion parts and turn off the heat.
Tips
- Drying the tofu well before frying means less spattering and more even browning.
- Very ripe tomatoes give a naturally sweet sauce, so add the sugar a little at a time.
Substitutions
- For a no-alliums version: leave out the scallions and use coriander leaves instead.
Storage
Keep refrigerated in a sealed container and eat within 2 days; reheat gently on low heat.
Nutrition per serving (estimate)
Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references- 242 kcalEnergy
- 18.7 gProtein
- 9.7 gCarbohydrate
- 16.5 gFat
- 3.8 gFibre
- 517 mgSodium
An estimate for reference only, not medical advice.