Vietnamese Fried Tofu w/ Tomato Sauce (Đậu Sốt Cà Chua)

Vietnam’s cuisine is beloved worldwide for its bright, fresh flavors and varied textures. From steaming bowls of phở to crispy bánh mì sandwiches overflowing with herbs, Vietnamese food tantalizes the taste buds. One dish that exemplifies the best of this Southeast Asian cuisine is Vietnamese Fried Tofu w/ Tomato Sauce, or fried tofu in a sweet-savory tomato sauce. With its crisp tofu, umami-packed sauce, and balance of flavors, this recipe will convert tofu skeptics and delight vegetarians and meat-eaters alike.

A Symphony of Contrasting Textures

Part of what makes this fried tofu dish so special is the interplay between the crunchy exterior of the tofu and the luscious sauce enveloping it. The tofu gets an irresistible crispiness from being fried at a high heat, while remaining pillowy soft inside. The tomato sauce clings to each piece, its consistency both sweet and tangy. With every bite, you get an orchestra of textures in your mouth. It’s this dynamic contrast that keeps you going back for more. Even simple white rice becomes incredibly appetizing when soaked in the remaining sauce.

Umami-Packed Ingredients for Maximum Flavor

To take this dish to new heights, it utilizes some key Vietnamese ingredients that add complex layers of flavor. The fermented black beans give a savory, almost cheesy taste, while the fish sauce amplifies the savory umami notes. Slow-cooked caramelized shallots lend a subtle sweetness and buttery flavor. Tomato paste and a hint of sugar balance out the acidity from the fresh tomatoes.

When these ingredients come together through simmering, they transform into a sauce that intrigues your tastebuds. It has a distinct sweet, salty, and sour profile that caters to all the major flavor preferences. This complexity keeps you anticipating the next bite.

A Protein-Packed Dish for All Diets

While fried tofu is the star, this recipe can please both herbivores and carnivores alike. The pressed tofu becomes meaty and substantial once fried, with 9 grams of protein per 3-ounce serving. This gives the dish more heft than other tofu dishes focused on silky soft textures. The substantial protein content from the tofu and umami flavor makes this satisfying for those accustomed to meat-centric meals.

Yet it remains completely vegetarian and can easily be made vegan by using vegetable oil and omitting the fish sauce. The fried tofu offers a hearty plant-based protein alternative. It shows how flavorful and satisfying Southeast Asian cuisine can be while catering to diverse dietary needs.

Essential Equipment for Frying and Steaming

Part of getting the signature textures of this fried tofu dish relies on having the right equipment. Here is the key gear needed:

• Wok or high-sided frying pan: The wok is ideal for deep frying with a small amount of oil. The sloped sides prevent overflow and splatter. But a deep non-stick skillet also works well.
• Slotted spatula: Essential for turning the tofu without piercing the delicate exterior. A mesh strainer or spider skimmer is also handy for removing the fried tofu from oil.
• Steamer basket: Placing the fried tofu in a steamer briefly before sauce helps further cook the interior without compromising the crispy shell.
• Wooden spoon and spatula: For stirring and incorporating the sauce ingredients as they simmer together in the wok.
• Tongs: Helpful for tossing the sauced tofu with the noodles or rice when plating.

The right tools go a long way in replicating the perfect textures of this recipe. But don’t worry if you lack any of the specialized Asian cooking tools – improvising with what’s already in your kitchen can get great results too.

How to Make Vietnamese Fried Tofu w/ Tomato Sauce

Follow these tips for crispy, mouthwatering fried tofu:

• Press the tofu: Wrapping firm tofu in paper towels or a clean tea towel, then placing something heavy on top, removes moisture for at least 15-30 minutes. This prevents splattering when frying.
• Cut the tofu into triangles or cubes: This increases surface area for extra crispiness. Aim for around 1 to 1 1/2 inch sized pieces.
• Heat the oil to 375°F: Use a thermometer to verify the temperature before frying. This high heat helps seal the tofu quickly.
• Fry in batches: Don’t crowd the pan, which lowers the oil temperature. Fry just enough slices to fit without touching.
• Flip once: Let the tofu fry undisturbed for 2-3 minutes until golden brown, then flip and fry the other sides.
• Drain on a paper towel-lined plate: The paper towels wick away excess grease for a crispier finish.
• Steam for 2 minutes: Transfer the fried tofu to a steamer basket over a pot of boiling water for a few minutes. This further cooks the center while maintaining the crispy shell.

Follow this process in batches until all the tofu is fried. Then make your sauce and mix it in for finger-licking goodness.

A Brief History Lesson on Vietnam’s Fleible Cuisine

Vietnam’s cuisine has been shaped by the wet rice agriculture that dominates its fertile river deltas. Fresh ingredients like herbs, vegetables, rice, and rice noodles are central. French colonization also left an imprint, with Vietnamese cooks adopting and adapting French dishes like pâté and coffee.

But Vietnam’s food has flexibly absorbed influences from other cultures too. Chili peppers came from traders via the Americas. While tofu likely originated from China, it has become a staple source of plant protein in Vietnam. This fried tofu dish reveals how Vietnamese cooks expertly fused different techniques and ingredients into their own unique blend.

The dish likely originated humbly, as a tasty way to stretch a serving of protein into a full meal for many. But its balance of crispy, sweet, salty, and sour elevated it to a special status that is now enjoyed around the world.

Traditional and Creative Ways to Serve

This fried tofu dish has a versatility that lends itself to both traditional Vietnamese presentations and creative riffs.

For a customary experience, try pairing it with:

• Steamed jasmine rice
• Fresh herbs like mint, cilantro, basil
• Bean sprouts
• Vermicelli rice noodles
• Chilli garlic sauce or sriracha on the side

Garnish the dish with chopped peanuts, crispy onions, or a lime wedge. Wrap chunks of the sauced tofu and fresh veggies in rice paper rolls. Or nestle the tofu into a Vietnamese baguette dressed simply with cucumber and cilantro.

Ingredient Swaps and Variations for Customizing Your Dish

One advantage of this saucy tofu dish is how customizable it is to your tastes and diet. Try out these easy substitutions or additions:

• Tofu: Silken, soft, or frozen tofu will work too but won’t get as crispy. Marinated baked tofu is also delicious.
• Protein: Swap in or combine with shrimp, chicken, or extra firm paneer.
• Sauce: Sub coconut aminos for a soy-free option. Add sambal or sriracha for heat. Stir in peanut butter or cashews for a nuttier taste.
• Veggies: Swap in eggplant, bell peppers, mushrooms, squash, or zucchini.
• Herbs: Tailor the flavor with basil, mint, lemongrass, or Thai basil.
• Crunch: Toast cashews, sunflower seeds, or pumpkin seeds to sprinkle on top.

Improvising with different ingredients allows you to reinvent this classic recipe to match your personal preferences. As long as you nail the crispy fried tofu and balanced sweet-sour sauce, it will feel like an authentic taste of Vietnam.

Expert Tips for Fried Tofu Success

Frying tofu to crispy perfection while producing a luscious sauce takes some finesse. Follow these pro tips:

• For ultra-crispy tofu, freeze it for 7-10 days before thawing and pressing. Freezing changes the texture of tofu to be much more porous.
• To prevent soggy tofu, fry at higher heat, don’t crowd the pan, and don’t stir while frying each side. Let it brown before flipping.
• For a thickened sauce, use a slotted spoon to transfer cooked tofu to prevent excess liquid from entering. Simmer the sauce to reduce after adding the tofu back.
• To balance sweet-sour flavors, start with less sugar and slowly adjust to taste during simmering. Rice vinegar also helps brighten up the sauce.
• For non-stick frying, use a well-seasoned cast iron skillet or non-stick pan and allow it to fully preheat before adding oil and tofu.

With these pro pointers in mind, you’ll be frying and saucing tofu like a Vietnamese grandma in no time. This recipe truly combines the best of flavor and texture when made right.

Conclusion: Vietnamese Fried Tofu

This toast-worthy tomato fried tofu dish encapsulates the very best of Vietnamese cuisine. With its symphony of textures, bright veggies, umami-rich sauce, and protein punch, it’s no wonder this recipe has achieved global fame. Meat-eaters and vegetarians alike will keep going back for seconds.

Part of the joy is how customizable this dish can be while preserving that signature saucy, crispy dynamic. So play with new ingredient riffs and serve it alongside whatever sounds good. You’ll impress guests by offering a taste of authentic Vietnam without the long-haul flight.

Once you’ve mastered the fine art of wok-frying cubed tofu to golden perfection, dousing it in a zesty tomato glaze will feel like second nature. Just be prepared for pleas for this recipe anytime you invite people over for dinner. Combining health and flavor, this fried tofu stunner is sure to become a staple meal you’ll make again and again.

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Vietnamese Fried Tofu w/ Tomato Sauce (Đậu Sốt Cà Chua)

Cuisine Vietnamese

Category Side dish

Persons

2

Serving Size

1 serving

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Ingredients

1. For the Fried Tofu:
2. 1 block (about 14 oz) firm tofu, drained and pressed
3. 1/4 cup vegetable oil (or enough for shallow frying)
4. 1/4 teaspoon salt
5. For the Tomato Sauce:
6. 2 tablespoons vegetable oil
7. 1 shallot, thinly sliced
8. 2 cloves garlic, minced
9. 2 ripe tomatoes, chopped
10. 1/2 cup vegetable broth
11. 1 tablespoon fish sauce (vegetarian option: substitute with 1/2 teaspoon soy sauce and a pinch of MSG)
12. 1/2 teaspoon sugar
13. 1/4 teaspoon black pepper
14. Chopped fresh cilantro (for garnish)
15. Optional Ingredients:
16. 1 green onion, thinly sliced (for garnish)
17. 1 Serrano pepper, thinly sliced (for a spicy kick)
18. 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken the sauce, optional)

Instructions

1. Prep the Tofu: Slice the drained and pressed tofu into slabs or cubes (about 1/2-inch thickness). Wrap the tofu slices in paper towels and gently press to remove any excess moisture. This helps achieve crispier tofu.
2. Fry the Tofu: Heat the vegetable oil in a large skillet or pan over medium heat. Once hot, add the tofu slices and fry for 3-4 minutes per side, until golden brown and crispy. Season the fried tofu with a sprinkle of salt while it cooks. Transfer the fried tofu to a plate lined with paper towels to drain excess oil.
3. Make the Tomato Sauce: While the tofu cooks, prepare the sauce. In the same skillet (or a separate pan if needed), heat the vegetable oil over medium heat. Add the sliced shallot and cook for 1-2 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
4. Simmer the Tomatoes: Add the chopped tomatoes to the pan and cook for 3-4 minutes, stirring occasionally, until they soften and release their juices.
5. Add Broth, Seasonings & Simmer: Pour in the vegetable broth, fish sauce (or substitute), sugar, and black pepper. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. Taste and adjust seasonings as desired.
6. Thicken the Sauce (Optional): If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl. Slowly drizzle the cornstarch mixture into the simmering sauce while stirring constantly, until it reaches your desired consistency.
7. Assemble and Serve: Add the fried tofu back to the pan with the tomato sauce. Gently heat everything through for a minute or two.
8. Garnish and Serve: Transfer everything to a serving plate. Garnish with chopped fresh cilantro and optionally, sliced green onion or Serrano pepper for a spicy touch. Serve immediately with steamed rice.

Notes

• Pressing the tofu removes excess moisture, allowing it to crisp up better when fried.
• Don't overcrowd the pan when frying the tofu. Fry the tofu in batches if necessary to ensure even browning.
• Adjust the amount of fish sauce based on your preference and chosen substitute (if using soy sauce and MSG).
• The Serrano pepper is optional, but adds a nice spicy kick to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The tofu may lose some crispness upon reheating.

Nutrition Facts

Vietnamese Fried Tofu w/ Tomato Sauce (Đậu Sốt Cà Chua)

Serves: 2-3 servings

Amount Per Serving: 1 serving
Calories		350-500
% Daily Value*
Total Fat 15-25g		23.1%
	Saturated Fat 3-5g	15%
	Trans Fat 0g
Cholesterol 0mg		0
Sodium 300-500mg		12.5%
Total Carbohydrate 20-30g		6.7%
	Dietary Fiber 5-7g	20%
	Sugars 10-15g
Protein 15-20g

Vitamin A Moderate source		Vitamin C Good source
Calcium Moderate amount		Iron Good source

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Christine Hà

Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.

Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me