Vietnamese Sa Tế Tofu with Cabbage Potato Soup
another way to use sa tế sauce
Back in November, I shared my recipe for Sa Tế Soft Tofu, and since then, many of you have been asking about other ways to use sa tế. This versatile sauce works beautifully as a dipping sauce, a condiment, or marinade. It’s not your average chili oil—while it does pack a good amount of oil, it’s a chunky sauce with flavorful solids that set it apart.
Today, we’ll use it in an incredibly quick and satisfying recipe. We’ll start by tearing extra-firm tofu into rough, bite-sized pieces—no need to press it this time! This type of tofu doesn’t hold much water, and the air fryer will handle most of the crisping process. Once the tofu is golden and crispy, we’ll coat it generously in sa tế.
One of the best things about sa tế is how customizable it is. You can dial down the heat, ramp up the shallots for natural sweetness, or add extra garlic for a savory punch. Don’t forget the lemongrass—it brings a bright, citrusy note that ties everything together. Because this is a thicker chili sauce, it clings beautifully to all the textured surfaces of the tofu.
To round out the meal, we’ll whip up a quick cabbage and potato soup and cook a pot of fluffy white rice. Let’s get started!
Protein breakdown:
680g extra firm tofu = 64g protein
Tiff’s Tips
Air Fryer Alternatives: If you don’t have an air fryer, you can pan-fry the tofu for about 10 minutes until golden, or bake it at 375°F for 25 minutes for a similar result.
Pantry Staples:
How to Cook Rice on the Stovetop:
Measure 1 cup of white rice and place it in a pot. Cover the rice with room-temperature water and gently swirl it with your fingers to release the starch. Drain the cloudy water and repeat this rinsing process about three times until the water is nearly clear. After the final drain, add 1 1/4 cups of water to the pot. Bring it to a boil, then lower the heat to a simmer. Cover the pot with a lid and cook for 15 minutes if using medium-grain rice or 20 minutes for short-grain. Once done, remove the pot from heat and let it sit, still covered, for about 5 minutes.
Storing Leftovers:
Store the tofu, soup, and rice separately in airtight containers. They’ll last up to 3 days in the fridge. When ready to eat, reheat each dish in the microwave for 2–3 minutes until warmed throughout.
Equipment needed
Recipe
Vietnamese Sa Tế Tofu with Cabbage Potato Soup
Serves: 2
Prep Time: 5 min
Cook Time: 35 min
Ingredients
Tofu