Vietnamese Crispy Tofo with Tomato-Pepper

Vietnamese Crispy Tofo with Tomato-Pepper (Đậu sốt cà chua)

gluten free meat lactose free

1 block firm Tofu
250 g (pizza) tomatoes
2 red onions, chopped
4 garlic cloves, minced
2 chilies, chopped
1 tbs soy sauce
1 tsp sugar
1 tsp pepper
1 pn salt
Vegetable oil
Fresh coriander leaves

In Vietnam you will find this dish as part of a banquet or shared meal. But you can also eat this meal as a full meal with fresh jasmin rice. This recipe easy to make and a perfect during the week meal. The crispy tofu in combination with the tomatoes are a perfect combination.

Cut Tofu into cube (2,5 x 2,5 cm). Heat oil in a wok and fry tofu cubes on high heat. When tofu cubes are crispy remove and put on a paper towel.
Remove most of the oil and add the garlic, onions and chilies. Fry on high heat until garlic is a bit brown.
Add the tomatoes, pepper, sugar and soy sauce. Simmer for 5 minutes on low heat.
Toss in the freshly fried tofu and stir well to coat the tofu with the sauce.
Simmer for about 5 more minutes on low heat, until the sauce thickens or almost dries out.
Serve with fresh coriander leaves and steamed jasmin rice.

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