Vietnamese tofu in tomato sauce
Golden tofu simmered in a fresh, garlicky tomato sauce. A weeknight staple in Vietnam.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Extra-firm tofu1.25 lb
- Tomatoes1 lb
- Tomato paste1 oz
- Garlic3 cloves
- Soy sauce2 tbsp
- Scallions1 bunch
- Long-grain white rice11 oz
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Soya, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions.11 oz long-grain white rice
- Pat the tofu dry and cut into cubes. Fry in 2 tablespoons of oil over a medium-high heat for 8 minutes, turning, until golden on all sides. Lift out.1.25 lb extra-firm tofu
- Chop the tomatoes and crush the garlic. Fry the garlic in the same pan for 30 seconds, then add the tomatoes, tomato paste, soy sauce, a teaspoon of sugar and ½ cup of water. Simmer for 8 minutes until saucy.1 lb tomatoes1 oz tomato paste3 cloves garlic2 tbsp soy sauce
- Return the tofu to the pan and simmer for 3 minutes. Scatter with sliced scallions and serve with the rice.1 bunch scallions
Fry the tofu until properly golden. The crisp edges hold on to the sauce.
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