This is one of my all-time comfort foods. Fun fact: it’s also my younger brother’s favorites. Nothing beats some freshly made hot đậu phụ sốt cà chua served with a bowl of rice. It’s quick and easy to make, vegan-friendly, and a simple yet nutritious dish that has become a staple of many Vietnamese family meals.
Ingredients (Serves 2–3
- Tofu: 4-5 pieces
- Tomatoes: 2
- Spring onions
- Coriander Shallots
- Cornstarch
- Seasonings: seasoning powder, salt, pepper
Tips for Choosing Ingredients !!!!
To make delicious đậu sốt cà chua, selecting good ingredients is key. My mom has taught me some useful tips while going to the market that I’m going to share below:
- Tofu: Choose tofu with an ivory-white color. When touched, it should feel soft and smooth. Good tofu has a nutty, rich soybean flavor and a mild aroma.
- Tomatoes: Pick ripe, red tomatoes to ensure a rich, balanced sauce that isn’t too sour.
- Spring onions: Choose fresh, green ones without any wilted leaves.
Instruction:
Step 1: Prepare the Ingredients
Gently rinse the tofu to avoid breaking it, then cut it into bite-sized cubes. Wash the tomatoes and cut them into wedges or small cubes, avoid cutting them too large or thick so they cook down easily and evenly. Trim the roots and any wilted parts of the spring onions, wash thoroughly, and finely chop. Peel and clean the shallots, then thinly slice or mince them as desired.
Step 2: Fry the Tofu
Heat a pan over medium heat and pour in enough oil to cover about one-fourth of the tofu pieces. Once the oil is hot, gently place the tofu pieces into the pan and fry them on medium heat. Flip the pieces occasionally so all sides turn golden and crisp without burning. When the tofu develops an even golden color and a slightly firm outer texture, remove them from the oil and place them on a plate lined with paper towels to absorb excess oil.
Step 3: Make the Tomato Sauce
In a clean pan, heat two teaspoons of cooking oil and add the minced shallots. Sauté them until they turn golden and release a fragrant aroma. Add the chopped tomatoes and stir continuously to prevent them from burning. Sprinkle a little salt to help the tomatoes soften faster. Once the tomatoes are mushy, add seasoning powder, sugar, and ketchup, then mash the mixture with a spoon until it becomes smooth and thick. For a richer flavor, season the sauce slightly stronger than usual so it can fully infuse into the tofu. Mix one tablespoon of cornstarch with three tablespoons of water, then slowly pour it into the pan while stirring on low heat until the sauce thickens and becomes glossy.
Step 4: Combine and Serve
Arrange the fried tofu pieces neatly on a serving plate, then spoon the tomato sauce evenly over the top. Sprinkle a pinch of pepper and garnish with some chopped spring onions or coriander for extra aroma and color. The result is a vibrant dish of tofu in tomato sauce: crispy on the outside, tender on the inside, and coated in a savory-sweet tomato glaze that perfectly balances flavor and texture.
Serve in a bowl and enjoy!