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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This super easy dish is a Vietnamese classic. Often seen as a comfort dish, it is simple yet extremely flavorful. The tofu is fried until golden and crisp, then simmered in a rich tomato sauce infused with fish sauce, soy sauce, and garlic. The addition of spring onions and optional chives adds a fresh, aromatic finish. Serve it immediately over rice for a satisfying meal.
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Cut the tofu into large cubes and fry in the vegetable oil until all sides are golden and crisp. Set aside.
Drain the excess oil, leaving about 1 tablespoon in the pan. Sweat the thinly diced shallot until translucent, then add the garlic. Cook until fragrant, about 2 minutes.
Add the tomato paste to the same pan and cook for another 2 minutes to deepen the flavor and color.
Add the diced tomatoes, sugar, fish sauce, soy sauce, and water. Let it simmer for 20 minutes until the tomatoes have broken down into a thick sauce.
Add the fried tofu back into the pan and simmer for another 10 minutes to allow the tofu to soak up the sauce.
Check the seasoning, add the spring onions and optional chives, stir, and serve immediately over rice.
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Make it vegan by substituting fish sauce and soy sauce with mushroom stock and MSG.
Fry the tofu in batches to ensure even crispiness.
Use ripe tomatoes for a sweeter and more flavorful sauce.
Can I make this dish vegan?
Yes, substitute fish sauce and soy sauce with mushroom stock and MSG.
What type of tofu should I use?
Firm tofu works best as it holds its shape during frying and simmering.
Can I skip the chives?
Yes, chives are optional and can be omitted without affecting the dish.
How do I know when the sauce is ready?
The sauce is ready when the tomatoes have broken down into a thick consistency after simmering.
What is the best way to serve this dish?
Serve it immediately over rice for a complete meal.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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