Vietnamese Tofu Recipes

VIETNAMESE TOFU WITH TOMATO SAUCE (ĐậU SốT Cà CHUA)

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!

VIETNAMESE TOFU SALAD

Steps:

• Heat the vegetable oil over medium heat in a large frying pan. Cook the garlic until fragrant, about 30 seconds. Gently stir in the tofu and peanuts; cook until the tofu has lightly browned. Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu. Remove from heat and let cool. Refrigerate for at least 1 hour.
• Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro. Gently fold in the chilled tofu.

VIETNAMESE FRIED TOFU WITH TOMATO PASTE

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.

VIETNAMESE TOFU

Steps:

• Preheat oven to 160 degrees F or warm. Spray 9x9 inch baking pan with cooking spray. Stir together cornstarch, salt and pepper in shallow bowl; coat tofu cubes with mixture.
• Heat oil in large skillet over medium-high heat until hot. Add coated tofu in single layer; sprinkle with remaining cornstarch mixture.
• Cook, without turning, 8 to 10 minutes or until browned; shake skillet once or twice while cooking to loosen tofu from skillet.
• Turn tofu over with turner and cook 3 to 4 minutes more or until browned. Remove tofu from skillet and place in baking pan.
• Add onions and mushrooms to skillet; cook 3 to 4 minutes or until onions are tender, stirring occasionally.
• Add undrained tomatoes, sugar and soy sauce to skillet; bring to a boil. Reduce heat to medium and simmer 8 to 10 minutes or until slightly thickened.
• Pour tomato mixture over tofu. Place in warm oven 30 minutes to allow tofu to absorb flavor from the sauce. Sprinkle with green onions and serve.