- Prep
- 10 min
- Cook
- 15 min
- Total time
- 25 min
- Yield
- 2-3 servings
- Difficulty
- Easy
- Calories
- 260 kcal
Quick summary
“Classic of Vietnamese home cooking (Dau Hu Sot Ca) that unites crispy fried tofu cubes to a sauce of ripe tomatoes. Seasoned with light soy sauce, sriracha, and fresh ginger, it delivers an aromatic and comforting dish in minutes.”
What you need to know
- Tofu nicely browned in hot oil develops a firm crust that absorbs the tomato sauce without falling apart.
- Cooking the chopped ripe tomatoes over medium heat until they break down forms a juicy, naturally acidic paste.
- Light shoyu and a touch of sriracha build an umami base balanced by a subtle pinch of brown sugar.
Ingredients
Main
- g Firm or extra-firm tofu
- g Ripe tomatoes (cherry, Roma, or persimmon)
- tablespoons Óleo vegetal (girassol ou canola)
- cloves Minced garlic
- teaspoon (optional) Fresh grated ginger
- tablespoons Light soy sauce (shoyu)
- teaspoons (adjust to taste) Sriracha
- teaspoon Sugar (coconut or brown)
- cup Water or vegetable broth
- tablespoons (for finishing) Cebolinha verde picada
- tablespoons (for finishing) Fresh chopped cilantro
- taste Salt
- taste Black pepper
Instructions
Principal
- Prepare the Tofu: Press the tofu block for at least 15 minutes between paper towels and a weight to remove excess water. Cut the tofu into 2-3 cm cubes. Season lightly with salt and black pepper for an initial flavor.
- Brown the Tofu: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and brown on all sides, until crispy and golden. This takes about 8-10 minutes. Remove the tofu from the skillet and set aside.
- Prepare the Base Sauce: In the same skillet, if necessary, add the remaining tablespoon of oil. Sauté the chopped garlic and grated ginger (if using) for 30 seconds, until aromatic. Be careful not to burn and compromise the flavor.
- Add the Tomatoes: Add the chopped tomatoes or halved cherry tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices. They should form a thick sauce base.
- Create the Umami Sauce: Add the soy sauce, sriracha, sugar, and water or vegetable broth to the tomatoes. Mix well and let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust the seasoning if necessary.
- Finish the Dish: Return the golden tofu to the pan, gently wrapping it in the tomato sauce. Cook for another 1-2 minutes, just to heat the tofu and allow it to absorb part of the vibrant sauce.
- Serve: Remove from heat. Finish with chopped green onions and fresh cilantro on top. Serve immediately over jasmine rice or noodles for a complete and tasty meal.
Chef's tips
- Press the tofu block between cloth towels for 15 minutes to drain moisture and brown quickly.
- Mash the tomato pieces with the back of a spoon during boiling to speed up the formation of a thick sauce.
- Add the cilantro and chopped chives only after turning off the heat to preserve the freshness and green aromas.
Variations
- Mild version without chili: discard the sriracha and add half a teaspoon of sweet paprika for vivid coloring.
- Aromatic version with lemongrass: sauté a finely sliced lemongrass stalk along with the garlic and ginger.
- Mushroom version: add shredded fresh shimeji mushrooms to the tomato sauce before incorporating the fried tofu.
Substitutions
- Firm tofu can be replaced by smoked tofu sliced into cubes or golden chicken breast cubes.
- Light soy sauce can be replaced by traditional soy sauce diluted with a little water or tamari sauce.
- Fresh ripe tomatoes can be replaced by a can of good quality chopped peeled tomatoes.
How to store
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a pan over low heat with two tablespoons of water until the sauce gently bubbles and the tofu is heated through.
Can it be frozen?
This stew with fried tofu and tomato sauce freezes perfectly for up to 2 months in an airtight plastic container. The texture of frozen tofu in the sauce becomes slightly more porous, absorbing even more flavor when reheated.
What to serve with
Serve with a hearty bowl of steamed jasmine white rice, sliced cucumbers with salt and sesame, or vegetables.
Frequently asked questions
How do I get tofu golden without soaking in oil?
Make sure the oil is very hot and the surface of the cubes is completely dry before placing in the skillet.
What is the ideal tomato to make authentic Vietnamese sauce?
Very red and ripe tomatoes, such as Italian or persimmon types, which have more pulp and balanced acidity.
Can I use ready-made industrial tomato sauce?
Avoid ready-made products; homemade sauce with fresh chopped tomatoes sautéed with garlic is the secret of this Vietnamese dish.
Does the tofu need to cook in the sauce for a long time?
No, 2 to 3 minutes are enough for the cubes to absorb the seasonings while maintaining the pleasant texture of the fried crust.
