Delicious Vietnamese Pork-Stuffed Fried Tofu In Tomato Sauce

Vietnamese Pork-Stuffed Fried Tofu is a unique Vietnamese dish that proves vegetarian food can be incredibly flavorful and satisfying. This stuffed tofu in tomato sauce balances sweet, salty, spicy and umami tastes for a complex flavor profile.

Silken tofu pockets filled with savory mushroom pork and simmered in a tangy tomato broth create a meatless marvel that even carnivores will love. Tofu Chay shows how Vietnamese cuisine can transform humble ingredients like tofu and veggies into a showstopping vegetarian feast.

This article explores the Vietnamese vegetarian traditions that shaped Tofu Chay. You’ll also learn a foolproof recipe to make this aromatic, protein-packed dish at home. Let’s highlight the versatility of tofu!

The Origin and Inspiration Behind Vietnamese Pork-Stuffed Fried Tofu

While Vietnam is known for its bold meat-based dishes, it also has a long history of vegetarian cuisine stemming from Buddhist influences.

Some key facts:

• Buddhism spread vegetarianism in Vietnam centuries ago
• Monks maintained a meatless diet for purity
• Temples served tofu and veggie-based foods
• An Chay festivals celebrate vegetarian dishes

Tofu Chay evolved as Vietnamese cooks sought to replicate the hearty texture of meat with tofu and mushrooms.

Other popular Vietnamese tofu dishes include:

• Tofu curry – Silken tofu in rich coconut curry
• Crispy tofu – Fried until golden brown
• Bánh dối – Tofu stuffed in rice dough
• Đậu hũ nước đường – Tofu in sweet ginger syrup

Vietnamese cuisine showcases tofu’s versatility andnutrition. Tofu Chay specifically highlights how robustly flavorful meatless cookingcan be.

How to Make Vietnamese Pork-Stuffed Fried Tofu

This Tofu Chay recipe produces tender tofu enveloping juicy pork flavors andcoated in a bright, tangy tomato sauce.

Ingredients

For the pork filling:

• 8 oz ground pork
• 1⁄2 cup wood ear mushrooms, diced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tsp five spice powder
• 2 tbsp oyster sauce
• White pepper and salt to taste

For the tofu:

• 1 pkg firm tofu, drained and cut into 8 cubes
• Vegetable oil
• 8 wooden skewers, soaked in water

For the sauce:

• 3 cups tomato sauce
• 1⁄4 cup soy sauce
• 3 tbsp sugar
• 2 tsp sesame oil
• 1-2 chili peppers, sliced

Instructions

1. Make the filling by stirring together pork, mushrooms, green onion, garlic, five spice, oyster sauce and white pepper.
2. Drain tofu and skewer to hold shape. Carefully stuff each tofu cube with filling.
3. Heat oil in pan. Fry tofu on all sides until lightly browned. Drain on paper towels.
4. In a saucepan, combine tomato sauce, soy sauce, sugar, sesame oil and chili peppers. Simmer until slightly thickened.
5. Add fried tofu and gently simmer for 15-20 minutes until tofu is heated through.
6. Top with cilantro and serve with rice or noodles. Enjoy!

The tofu offers the perfect cushion for the flavor-packed pork filling. Basting in the savory-sweet tomato sauce infuses even more flavor. This Tofu Chay is truly the best of all worlds!

Serving Vietnamese Pork-Stuffed Fried Tofu

Tofu Chay is traditionally served as part of a communal vegetarian meal in Vietnam. Some classic pairings are:

• Steamed rice or rice noodles
• Sauteed morning glory or bok choy
• Herb plate with lettuce, mint, cilantro etc.
• Nước chấm dipping sauce

Some creative modern serving ideas include:

• Tofu Chay banh mi sandwiches
• Tofu Chay salad wraps
• Tofu Chay tacos with crispy slaw
• Tofu Chay broth bowls with noodles

However you serve it, Tofu Chay makes for a lively, interactive vegetarian meal. The stuffed tofu and bright dipping sauces invite sharing and creativity.

A Vegetarian Feast

Tofu Chay shows that vegetarian dishes can be just as robust, protein-packed and flavorful as any meat dish.

• Tofu offers a hearty, substantial texture
• Filling mimics umami, juicy pork
• Creative spices give bold, complex flavor
• Sauces provide tangy, sweet and spicy notes

Even die-hard meat eaters will enjoy Tofu Chay. It highlights the skill and artistry involved in vegetarian cooking. Vietnamese cuisine transforms humble ingredients into veggie delicacies through expert balancing of textures and flavors.

Conclusion: Vietnamese Pork-Stuffed Fried Tofu

Tofu Chay represents the creativity and flavor mastery of Vietnamese vegetarian cuisine. With its stuffed silken tofu and complex sauces, it proves that meatless dishes can satisfy and delight.

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Vietnamese Pork-Stuffed Fried Tofu In Tomato Sauce

Cuisine Vietnamese

Category Pork

Persons

4

Serving Size

Per Serving

Prep Time

30 minutes

Cook Time

45 minutes

Total Time

1 hour, 15 minutes

Ingredients

1. For the Tofu:
2. 2 (14-ounce) packages firm tofu, drained and patted dry
3. For the Pork Stuffing:
4. ½ pound ground pork
5. ¼ cup chopped onion
6. 1 tablespoon minced garlic
7. 1 tablespoon wood ear mushrooms, soaked in hot water for 30 minutes, then finely chopped (optional)
8. 1 tablespoon chopped green onion
9. 1 tablespoon soy sauce
10. 1 teaspoon oyster sauce (optional)
11. ½ teaspoon cornstarch
12. ¼ teaspoon black pepper
13. Pinch of salt
14. For the Tomato Sauce:
15. 2 tablespoons cooking oil
16. 1 medium onion, chopped
17. 2 cloves garlic, minced
18. 1 (14.5 oz) can diced tomatoes
19. 1 cup vegetable broth
20. 1 tablespoon fish sauce
21. 1 tablespoon sugar
22. ½ teaspoon salt
23. Black pepper to taste
24. Optional Garnishes:
25. Chopped fresh cilantro
26. Chopped peanuts
27. Sriracha sauce

Instructions

1. Prepare the Tofu:
2. Drain and pat the tofu blocks dry thoroughly. Carefully cut each block in half crosswise to create thin rectangles.
3. Make the Pork Stuffing:
4. In a medium bowl, combine the ground pork, chopped onion, minced garlic, chopped wood ear mushrooms (if using), chopped green onion, soy sauce, oyster sauce (if using), cornstarch, black pepper, and a pinch of salt. Mix well to combine and form a sticky stuffing mixture.
5. Stuff the Tofu:
6. Carefully lay out a tofu rectangle on a flat surface. Place a generous spoonful of the pork stuffing mixture in the center of the tofu. Fold the other half of the tofu rectangle over the stuffing to enclose it. Repeat with the remaining tofu pieces and stuffing.
7. Fry the Stuffed Tofu:
8. Heat enough oil in a large skillet or wok over medium heat. Once hot, gently add the stuffed tofu pieces in batches and fry for 4-6 minutes per side, or until golden brown and crispy. Drain the fried tofu on paper towels to remove excess oil.
9. Make the Tomato Sauce:
10. In the same skillet or a clean pot, heat cooking oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
11. Pour in the diced tomatoes with their juices, vegetable broth, fish sauce, sugar, and salt. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. Season with black pepper to taste.
12. Simmer and Serve:
13. Gently add the fried stuffed tofu pieces to the simmering tomato sauce. Spoon some sauce over the tofu and simmer for another 5-7 minutes to heat through and allow the flavors to meld.
14. Transfer the Vietnamese Pork-Stuffed Fried Tofu in Tomato Sauce to a serving plate. Garnish with chopped fresh cilantro, chopped peanuts (optional), and a drizzle of sriracha sauce (optional) before serving.

Notes

• Wood Ear Mushrooms: These are optional but add a nice textural contrast to the stuffing. You can find them dried in Asian grocery stores. If not using, you can increase the amount of chopped vegetables.
• Frying the Tofu: Don't overcrowd the pan when frying the tofu. Fry in batches to ensure even browning and crispness.
• Adjusting Sauce Consistency: If the tomato sauce seems too thin, you can simmer it for a few more minutes to thicken. Alternatively, you can add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the sauce while simmering.
• Vegetarian Option: To make a vegetarian version, omit the pork stuffing and replace it with a mixture of chopped vegetables like mushrooms, carrots, and peas. Season the vegetable mixture similarly to the pork stuffing.

Nutrition Facts

Vietnamese Pork-Stuffed Fried Tofu In Tomato Sauce

Serves: 4-6 servings

Amount Per Serving: Per Serving
Calories		400-500 kcal
% Daily Value*
Total Fat 20-30 g		30.8%
	Saturated Fat 8-12 g	40%
	Trans Fat 0g
Cholesterol 100-150 mg		33.3%
Sodium 800-1200 mg		33.3%
Total Carbohydrate 20-30 g		6.7%
	Dietary Fiber 5-7 g	20%
	Sugars 15-20 g
Protein 30-40 g

Vitamin A Moderate		Vitamin C Moderate
Calcium 200-300 mg		Iron 4-6 mg

* 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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