Vietnamese Tofu in Tomato Sauce with Vermicelli
it’s tomato time!
Tomatoes are beginning to make their appearance for the season. Since they thrive in warm, sunny conditions, it's no wonder they're heavily used in Vietnamese cooking. From bún riêu, a crab, pork, and tomato noodle soup, to canh chua, the beloved sweet and sour soup, to cà chua nhồi thịt, pork-stuffed tomatoes, tomatoes serve as both the main character and a crucial supporting player.
Today's recipe is a personal favorite of mine because it features tofu. 😋 In Vietnamese, it's called Đậu Hũ Sốt Cà Chua, which translates to tofu in tomato sauce, and that's exactly how we are making it today. Juicy, plump red tomatoes are cooked until softened, while fried tofu soaks up all the rich flavors of the sauce. The best way to enjoy this dish during tomato season is to serve it over vermicelli noodles, topped with scallion oil and fried onions, alongside fresh lettuce and mint.
Let's dive into the recipe!
Protein breakdown (approximately 24g protein per serving):
450g extra firm tofu = 40g protein
1/4 cup roasted peanuts = 8g protein
Tiff’s Tips
Selecting the tofu: Extra firm tofu is optimal for this recipe due to its higher protein content compared to firm tofu, while maintaining a softer texture than super firm varieties.
Alternatives to vermicelli noodles: This dish pairs excellently with baguette or white rice, both of which also serve as ideal vehicles for absorbing the tomato sauce.
Here are two pantry staples I highly recommend stocking up on if you haven’t yet: rice vermicelli, vegan fish sauce, and Wan Ja Shan Oyster Sauce
Storing leftovers: Pack the tofu in tomato sauce, vermicelli, lettuce, and herbs separately in airtight containers in the fridge. Enjoy within 3 days!
Equipment needed
Aroma Whatever Pot (10% off code: TIFF10)
Knife and cutting board
Recipe
Vietnamese Tofu in Tomato Sauce with Vermicelli
Serves: 2
Prep Time: 20 min
Cook Time: 25 min
Ingredients
For the tofu