Vietnamese tomato tofu – sweet and sour perfection from Asia

Maya Leinenbach (Fitgreenmind)

Not authentic since no fish sauce is used, but one of the best tofu dishes ever!

Prep Time

Cook Time

Total Time

Ingredients you'll need

200g firm tofu

1 tbsp corn starch

salt

1 tbsp oil

3 scallions (white part)

thumbsize piece ginger

2 cloves garlic

1 tbsp tomato paste

1 cup (250g) crushed tomatoes

1 tbsp soy sauce

2 tsp sugar

juice of 1/2 lime

fresh cilantro

rice

Let's get cookin'

Cut tofu in chunks, toss with cornstarch, salt and oil
Air fry or bake at 200C/400F for 15mins
Finely chop scallions, ginger and garlic. Sauté in chili oil
Add tomato paste, crushed tomatoes, soy sauce, sugar and lime juice
Add tofu and season with salt
Stir in cilantro and serve with rice.

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Vietnam proves that tofu is anything but boring! This Đậu sốt cà chua transforms firm tofu into golden-brown, crispy cubes bathed in a sweet and sour tomato sauce. The secret lies in the perfect preparation: The tofu is dusted with cornstarch and baked at 200°C until crispy on the outside, creamy on the inside. The aromatic sauce is made from fresh ginger, garlic, and spring onions sautéed in chili oil. Tomato paste and crushed tomatoes form the fruity base, while soy sauce, sugar, and lime juice create the perfect sweet and sour balance. The result? A dish that appeals to all the senses: crispy, juicy, spicy, and refreshing all at once. Served with rice, it creates an authentic Vietnamese experience at home. Tofu can be that good! 🌿

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Let's get cookin'

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