Vietnamese Fried Tofu With Tomato Paste Recipes

VIETNAMESE TOFU WITH TOMATO SAUCE (ĐậU SốT Cà CHUA)

Vietnamese Tofu with Tomato Sauce (Đậu Sốt Cà Chua) image

Đậu sốt cà chua is an extremely simple dish to cook, with fried tofu and roma tomatoes, quickly simmered to soften and seasoned with fish sauce. Perfect for a quick family meal, and a recipe that always transports me back to my childhood.

Provided by Hungry Huy

Categories Sides

Time 1h

Number Of Ingredients 9

Ingredients

1 lb firm tofu (pre-fried tofu can be great if you live near a shop that fries these fresh daily)
oil for deep frying
5 ripe Roma tomatoes (medium size, cut into 4ths or 6ths)
1 tbsp tomato paste
1/2 tsp fish sauce (optional, but..not really!)
1 tsp salt
2 tsp sugar
1/2 c water
1 stalk green onions (finely sliced)

Steps:

Cut the tofu blocks in half lengthwise (so they're thinner and remove more moisture), then again into smaller pieces to help remove more moisture.
Press out moisture from the tofu: the tofu on a plate, with a kitchen towel or paper towels above and below the tofu. Cover with another plate to slightly weigh it down to remove moisture for 20-30 minutes. This will help prevent the oil from splattering during frying. Here's how it looks after pressing.
Fry the tofu. Heat a pot of oil to 300 F, then add 4-6 pieces of tofu at a time to fry until golden brown, making sure to move them around a bit right after adding so they don't stick. It should only be a few minutes each. Remove the fried ones to plate with paper towel to drain excess oil, and continue frying the rest until they're all fried.
Slice the tomatoes into bite sized pieces, about 4-8 pieces per tomato. It will help them cook quicker too.
In a new medium sized pot, add all the sauce ingredients. Bring to a boil on high heat, then lower to simmer at 30% heat for about 10 minutes, or until tomatoes are cooked through and the liquid reaches your desired concentration.
Taste the sauce at this point. See if it needs any more tomato paste, fish sauce, salt or sugar. If the tomatoes aren't super flavorful or ripe to start, I like to add more tomato paste, sugar, and maybe some salt at this point.
Add the tofu to the pot, toss to combine.
Keep mixing for a few minutes so the tofu warms up and soaks up some of the sauce. Retaste and adjust as necessary then top with sliced scallions and serve!

Nutrition Facts : Calories 111 kcal, Carbohydrate 6 g, Protein 10 g, Fat 5 g, SaturatedFat 1 g, Sodium 678 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

VIETNAMESE FRIED TOFU WITH TOMATO PASTE

Vietnamese Fried Tofu with Tomato Paste image

Simple Vietnamese recipe with fried tofu, tomato paste, and green onions. Serve with rice.

Provided by Annalisa

Categories World Cuisine Asian Vietnamese

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound firm tofu
canola oil for frying
5 medium Roma tomatoes, cut into wedges
½ cup water
1 tablespoon tomato paste
1 teaspoon white sugar
1 teaspoon salt, or to taste
1 bunch green onions, sliced, or to taste

Steps:

Rinse tofu and press using a tofu press to remove all water, about 15 minutes. Cut into 1/2x1x1-inch pieces.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry tofu in the hot oil until golden, about 5 minutes.
Transfer fried tofu to a deep frying pan with tomatoes, water, tomato paste, sugar, and salt. Bring to a boil over high heat; reduce to medium-low heat and let simmer for 10 minutes. Remove from heat. Top with green onions.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 11.1 g, Fat 8.5 g, Fiber 2.9 g, Protein 11.1 g, SaturatedFat 1 g, Sodium 635.1 mg, Sugar 5.3 g

STIR-FRIED TOFU AND VINE-RIPENED TOMATOES

Stir-Fried Tofu and Vine-Ripened Tomatoes image

Provided by Charles Phan

Categories Wok Onion Tomato Stir-Fry Vegetarian Tofu Deep-Fry Vegan

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

4 cups canola oil, for frying, plus 3 tablespoons
1 1/4 pound medium or firm tofu, cut into 1 1/4-inch cubes
1 cup yellow onion, cut into 1/4-inch slices
2 teaspoons minced garlic
1 1/2 pounds vine-ripened tomatoes, cut into 3/4-inch wedges
3 tablespoons mirin (rice wine)
1/2 cup green onions, cut into 1-inch-long pieces
Salt, to taste

Steps:

Heat 4 cups canola oil in a 2-quart pot to 375°F. Working in batches, deep-fry the cubes of tofu until golden brown, making sure they don't stick to each other. Wait between batches for oil to return to 375°. Drain tofu on paper towels.
Heat a wok or large skillet over high heat until hot. Add 3 tablespoons canola oil. Add onion and garlic, and cook for 2 to 3 minutes, stirring. Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes. Deglaze with mirin and cook for approximately 1 to 2 minutes. Add the tofu and green onions, stir, and season with salt to taste.

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