Crispy Tofu in Tomato Sauce — Dau Hu Sot Ca Chua
Vietnamese chay tofu in tomato sauce with crispy pan-fried firm tofu cubes simmered in a bright tomato-shallot sauce sweetened with pineapple and seasoned with vegetarian fish sauce, served over jasmine rice with scallion and cilantro.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g tofu cubes dry, dust with 2 tbsp cornstarch, 1 tsp salt, and 1 tsp white pepper. Mince 60g shallot and 8 garlic cloves. Halve 400g tomato into wedges, cube 120g pineapple, slice 40g scallion thin, slice 2 chillies into rings. Rinse 200g jasmine rice until water runs clear.
Boil
Add rice to a medium pot with 360ml cold water and a pinch of salt. Bring to a boil over high heat 3 minutes, cover, reduce to lowest heat 12 minutes until grains turn fluffy and tender. While rice cooks, begin pan-frying.
Sear
Heat 4 tbsp oil in a large heavy skillet over medium-high 90 seconds until shimmering. Lay tofu in a single layer (work in batches if needed to avoid crowding), cook 3 minutes per side turning until each face crisps deep gold. Lift onto a plate.
Saute
Add 2 tbsp oil to the same skillet over medium 1 minute. Add shallot and garlic 1 minute until fragrant. Stir in 2 tbsp tomato paste 1 minute until darkened brick-red.
Simmer
Add tomato wedges, pineapple, 2 tbsp soy sauce, 2 tsp mushroom seasoning, 2 tsp brown sugar, and 200ml hot water over medium-low heat 7 minutes until tomato breaks down and sauce thickens into a glossy nap.
Crisp and plate
Slide tofu back into the sauce off heat, toss 1 minute until each cube glistens evenly coated. Mound rice in bowls, ladle tofu and sauce alongside. Scatter scallion, cilantro, and chilli. Serve immediately.
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