Đậu hũ sốt cà chua, translated to English as Vietnamese fried tofu in tomato sauce, is what I consider the perfect dish for a family meal. I believe many Vietnamese people will agree with me on this. Why is that? Well, it only asks for easy-to-find ingredients and is quick to make. Yet, the result won’t let you down.
Tofu is a versatile ingredient, and with this health-giving Vietnamese recipe, your tofu will taste better than ever. The golden fried tofu is bathed in a tomato-based sauce that balances sweet and savory, creating a phenomenal dish everyone will enjoy.
Let’s learn how to make this Vietnamese classic today!
Đậu Hũ Sốt Cà Chua: A Family Meal Staple
If you grew up in a Vietnamese household, you have undoubtedly had đậu hũ sốt cà chua more than a dozen times. Since the dish is so easy and quick to make, yet packed with flavors, it’s the ideal choice for a family meal on busy weekdays.
Essentially, this Vietnamese recipe combines fried tofu, tomato sauce, and a couple of simple seasonings. Although it’s not the most complicated dish in Vietnamese cuisine, the charm actually lies in its simplicity.
The sauce, in itself, is a gem. Try pouring it on hot rice to enjoy a remarkable upgrade in flavor! Moreover, if you think tofu is bland and flavorless, this dish will completely change your mind. As you cook the tofu, it will quickly absorb the tomato-based sauce and become irresistibly delicious.
What Tools Are Required to Prepare Đậu Hũ Sốt Cà Chua?
Having the right tools can make your cooking experience much smoother. Here are the necessary kitchen tools for this recipe:
What’s on the Ingredients List for Đậu Hũ Sốt Cà Chua?
Simplicity is one of the many reasons for đậu hũ sốt cà chua’s popularity. As such, this recipe doesn’t require any hard-to-find ingredients. Below is a quick overview:
What’s the Process for Cooking Đậu Hũ Sốt Cà Chua?
Now that you’ve gathered every necessary tool and ingredient, let’s get to the recipe of đậu hũ sốt cà chua. A yummy meal is coming your way!
Step 1: Prepare the Ingredients
Remove the moisture from the tofu blocks by pressing them with paper towels. Then, cut them into bite-sized pieces.
Cut the tomatoes into pieces.
Thinly slice the red onion or cut it into wedges.
Chop the scallions and cilantro thinly. Alternatively, julienne the scallions with the roots intact.
Step 2: Fry the Tofu
Add oil to a heated pan. Once the oil is heated (it doesn’t have to be smoking hot), place the tofu into the pan, piece by piece.
Fry the tofu over low heat. Gently turn the tofu pieces during cooking. Fry them until golden brown on all sides. Remove the tofu from the pan and set aside.
Step 3: Make the Tomato Sauce
Heat a little oil and add the red onion. Stir the onion slices briefly. Then, add the tomatoes and stir well.
Pour in 8 tablespoons of water and season the mixture with:
Cook for 2 to 3 minutes to soften the tomatoes and infuse the sauce with the spices.
Step 4: Add the Fried Tofu
Add the fried tofu to the sauce. Stir gently so as not to break the tofu.
Cover the pan and cook for 5 minutes (or until the sauce thickens a little) over low heat.
After about 5 minutes, sprinkle the scallions and cilantro on top. Turn off the heat.
Step 5: Present the Dish and Enjoy
Transfer the tofu pieces to a plate and sprinkle some ground pepper over them. Serve them with hot rice. Remember to spoon the sauce over the rice for the best flavor!
Handy Hints for Vietnamese Tofu in Tomato Sauce
Here are some worth-knowing tips you can use to make the cooking process smoother and change up the dish:
Delight in Today’s Recipe: Đậu Hũ Sốt Cà Chua
Đậu hũ sốt cà chua is a homey and delicious dish that always brings joy when appearing on the dining table of Vietnamese families. Plus, it is super easy to whip up and packed with nutritious ingredients, making it an ideal choice for any occasion.
Are you a fan of Vietnamese delicacies? When do you plan to cook this recipe for your loved ones? Please drop by the comment section and leave your answers and feedback there. Also, don’t forget to spread the love by liking and sharing today’s post!
Đậu Hũ Sốt Cà Chua Recipe (Vietnamese Tofu in Tomato Sauce)
Equipment
- Pan
- Knife
- Chopping Board
- Wooden Spoon
Ingredients
- 1.24 pounds of firm tofu, uncooked
- 2 medium tomatoes
- 1 red onion
- 2.65 ounces cilantro
- 2.65 ounces scallions
- Vegetable oil, for frying
- 8 tablespoons water
- 5 teaspoons soy sauce
- 5 teaspoons oyster sauce
- 5 teaspoons ketchup
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 1 teaspoon ground pepper
Instructions
- Remove the moisture from the tofu blocks by pressing them with paper towels. Then, cut them into bite-sized pieces.
- Cut the tomatoes into pieces. Thinly slice the red onion or cut it into wedges. Chop the scallions and cilantro thinly. Alternatively, julienne the scallions with the roots intact.
- Add oil to a heated pan. Once the oil is heated (it doesn't have to be smoking hot), place the tofu into the pan, piece by piece.
- Fry the tofu over low heat. Gently turn the tofu pieces during cooking. Fry them until golden brown on all sides. Remove the tofu from the pan and set aside.
- Heat a little oil and add the red onion. Stir the onion slices briefly. Then, add the tomatoes and stir well.
- Pour in water and season the mixture with salt, pepper, ketchup, soy sauce, and oyster sauce. Cook for 2 to 3 minutes to soften the tomatoes and infuse the sauce with the spices.
- Add the tofu to the sauce. Stir gently so as not to break the tofu. Cover the pan and cook for 5 minutes (or until the sauce thickens a little) over low heat.
- After about 5 minutes, sprinkle the scallions and cilantro on top. Turn off the heat. Transfer the tofu pieces to a plate and sprinkle some ground pepper over them.
- Serve them with hot rice. Remember to spoon the sauce over the rice for the best flavor!
Video
Notes
- Always remove the moisture from the tofu before frying to prevent oil splattering.
- Pre-fried tofu is a decent choice if you want to save time. However, I recommend frying your tofu for the best-tasting dish.
- Keep the heat at low or medium-low. Otherwise, the oil might splatter during frying.
- You can make this recipe vegan-friendly by replacing regular oyster sauce with the vegan, mushroom-based version.
- Don’t be afraid to adjust the seasonings to your liking.
- This dish will taste even better when you serve them with lettuce or other vegetables on the side.
Nutrition
Richie
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert
Education
Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.
Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.