Tofu with Tomato Sauce is a quick and easy-to-make Vietnamese dish. It is flavorful, saucy, and only requires 5 main ingredients.
When I first went vegan, the first recipe I knew how to make is Vietnamese Tofu with Tomato Sauce. Back home in Vietnam, my family has this dish almost weekly. It's a simple and easy-to-make dish, but so flavorful and comforting. This tofu recipe shows how versatile tofu is and how sometimes the best meals are easy and simple.
This dish holds special memories for me, as it was also one of the first recipes I learned to make. I have this dish with me all the time during my university days, as it is also affordable and requires only a few, accessible ingredients.
Ingredients of this Vietnamese Tofu with Tomato Sauce dish
For this recipe, we only need 5 main ingredients:
- Shallot (or white onion)
- Green onions (scallions)
- Oil for frying
For the seasonings, you will need:
- Soy sauce
- Salt & pepper
See recipe card for quantities.
How to make this Vietnamese Tofu with Tomato Sauce
First, cut your tofu into bite-sized pieces. Deep or shallow fry in oil until both sides are golden and crispy, then remove from heat.
First, pat dry and cut your tofu into cubes.
Shallow or deep fry the tofu cubes, then remove the tofu to a plate.
Thinly slice the shallot and cut the tomatoes into cubes. Add the minced shallots and tomato cubes back to the pan. Stir fry until softened.
Stir fry the minced shallot and tomatoes until the tomatoes are softened. Add the water.
Add in the fried tofu pieces, and season with soy sauce, sugar, salt and pepper to taste.
Remove from heat and transfer to a plate, top with chopped scallions and sesame seeds (optional). Serve with a bowl of rice!
Hint: if deep frying the tofu, remove some of the oil from the pan before adding in the minced shallots and tomatoes. Leave about 2 tablespoon of oil left in the pan.
If you cannot access fresh tomatoes, you can use 1 can of chopped tomatoes instead.
The recipe keeps well in the fridge for up to 3 days.
If you like your tofu more saucy, you can add more water (+¼ cup of water at a time) and adjust the seasoning to your liking.
At home, we typically have this with a bowl of rice and a side of vegetables or soup.
No, this is not necessary. I'd recommend draining the tofu from the package and patting it dry with some paper towels.
For frying tofu, I recommend plant oil (canola or sunflower), peanut oil, avocado oil, or any oil with a high smoking point.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with this Vietnamese Tofu with Tomato Sauce: