Vietnamese · Dinner
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.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
16gFat
72gCarbs
8gSugar
3gFiber
680mgSodium
0mgChol
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Instructions
1
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.
2
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 12–15 minutes until grains turn fluffy and tender. While rice cooks, begin pan-frying.
3
Sear
Heat 3 tbsp oil in a large heavy skillet over medium-high 90 seconds until shimmering. Lay tofu in a single layer (work in two batches if needed to avoid crowding), cook 3 minutes per side turning until each face crisps deep gold. Lift onto a plate.
4
Saute
Add 3 tbsp oil to the same skillet over medium 1 minute. Add shallot and garlic 1–2 minutes until fragrant. Stir in 2 tbsp tomato paste 1 minute until darkened brick-red.
5
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 7–8 minutes until tomato breaks down and sauce thickens into a glossy nap.
6
Crisp and plate
Slide tofu back into the sauce off heat, toss 1 minute until each cube glistens evenly coated. Mound rice in two bowls, ladle tofu and sauce alongside. Scatter scallion, cilantro, and chilli. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) firm tofu
- 2 tbsp cornstarch
- 1 tsp fine sea salt
- 1 tsp ground white pepper
- 6 tbsp neutral oil
- 60g (2.1 oz) shallot
- 8 garlic cloves
- 400g (14.1 oz) ripe tomato
- 2 tbsp tomato paste
- 120g (4.2 oz) fresh pineapple
- 2 tbsp light soy sauce
- 2 tsp vegetarian mushroom seasoning
- 2 tsp light brown sugar
- 200ml (3/4 cup + 1 tbsp) hot water
- 200g (7 oz) jasmine rice
- 360ml (1 1/2 cup) cold water
- 40g (small handful) scallion
- 16g (small handful) cilantro
- 2 fresh red bird chilli