Vietnamese Steamed Tofu Recipes
VIETNAMESE TOFU WITH TOMATO SAUCE (ĐậU SốT Cà CHUA)
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
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 STEAMED TOFU
Make and share this Vietnamese Steamed Tofu recipe from Food.com.
Provided by ChefChic
Categories Soy/Tofu
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a bowl and refrigerate for up to two hours, covered, to allow tofu to absorb seasonings.
- Transfer ingredients to a heat-resistant bowl.
- Fill a steamer with 1/2 c water and bring to boil.
- Place entire bowl into steamer, cover, and steam over medium heat for 25 minutes. Add boiling water to bottom of steamer if it begins to run low.
- Best served plain or with steamed brown rice.
Nutrition Facts : Calories 91, Fat 4.8, SaturatedFat 1, Sodium 664, Carbohydrate 3.8, Fiber 1.6, Sugar 1.2, Protein 10.6
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- Before you begin cooking, you need first to press and drain your block of firm tofu. We suggest placing the block of tofu inside a tofu press before leaving it to drain for 20 minutes. If you don't have a tofu press, then you can wrap your block of tofu in paper towels before pressing down firmly with a heavy kitchen object, such as a chopping board or cast iron wok. Again, leave your tofu to press and drain for at least 20 minutes to remove as much excess liquid as possible.
- At the same time, you will want to start preparing your rice, as this takes much longer to cook than your spicy lemongrass tofu. Bring a large pot of water to a boil and prepare your rice as per the packet's instructions.
- Once you've removed as much liquid as you can, you can chop your block of tofu into small, bite-sized cubes.
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