Tomato tofu, also known as đậu sốt cà chua, is one of those soulful dishes that blends rich umami, tangy tomatoes, and soft tofu into one harmoniously simple recipe. It’s hearty without being heavy, vibrant yet budget-friendly, and fits right in whether you’re going meatless for a night or following a plant-based lifestyle.
Let’s walk you through everything you need to know to make the perfect Vietnamese tomato tofu—a dish that might just become your next weeknight favorite.
Why You'll Love This Tomato Tofu Recipe
There’s something magical about a dish that feels both nostalgic and nourishing. This tofu recipe hits that sweet spot.
- Simple ingredients like juicy tomatoes, soy sauce, and extra-firm tofu make it affordable.
- Ready in just 30 minutes—ideal for busy weeknights.
- A great way to introduce tofu skeptics to a lot of flavor without needing a ton of seasoning.
- Adaptable for gluten-free and vegan diets.
- It pairs beautifully with hot rice, jasmine rice, or even brown rice for a wholesome meal.
Main Ingredients for Tomato Tofu
| Ingredient | Description |
|---|---|
| Tofu | Use extra-firm tofu or pre-fried tofu for best texture. |
| Tomatoes | Opt for juicy tomatoes or fresh cherry tomatoes. |
| Green Onions | Also called spring onions, they add sharp, fresh flavor. |
| Soy Sauce | Adds a savory, umami punch—use light soy sauce for clarity. |
| Vinegar | Helps balance the acidity of the tomatoes. |
| Sesame Oil | A tiny drizzle brings a nutty finish. |
| Cornstarch | Used in a slurry to thicken the sauce at the end. |
| Olive Oil | Or neutral oil/vegetable oil for sautéing. |
| Black Pepper | A pinch to season the final dish. |
How to Prepare the Tofu
Before you dive into the cooking process, preparing your tofu properly is key.
- Press it: Use a tofu press or wrap in paper towels and place a heavy item on top to drain excess water.
- Cut it: Slice your block of tofu into smaller pieces or cubes, or try tofu cutlets for a heartier texture.
- Pan-fry it: In a large skillet over medium-high heat, use olive oil and cook the tofu cubes until golden brown on all sides.
Step-by-Step Cooking Instructions
Cut Up the Tofu
- Slice the tofu into cubes or rectangles.
- Pat dry again with paper towels to eliminate any excess liquid.
Sauté Green Onions
- In a large frying pan, heat 1 tablespoon of olive oil on medium heat.
- Add green onions, both white parts and greens, and cook for 2–3 minutes until softened.
Add Tomatoes
- Toss in diced tomatoes or fresh cherry tomatoes, and sauté until they start breaking down.
- For richness, add 1 tablespoon of tomato paste and a splash of water to make it saucy.
Make the Sauce
- Mix 2 tablespoons of soy sauce, 1 tablespoon of vinegar, and a drizzle of sesame oil.
- Optionally add red pepper flakes or vegetarian oyster sauce for a depth of flavor.
Add Sauce to the Tomatoes & Tofu
- Pour the sauce into the tomato mixture and simmer over medium-low heat for 5 minutes.
Adjust the Consistency
- If the sauce gets too thick, stir in a cup of water little by little.
- If it’s too thin, increase the heat slightly and allow it to reduce.
Thicken with Slurry
- Mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl.
- Pour into the pan and stir until the sauce is glossy and thickened.
Variations of Tomato Tofu
- Add ground pork: For a traditional Vietnamese twist.
- Use silken tofu: Delicate but great for a softer mouthfeel.
- Include bell peppers: For color and crunch.
- Try fish sauce: If not vegetarian, adds salty umami.
Substitutions You Can Make
- Soy sauce → tamari (gluten-free)
- Sesame oil → chili oil for a spicy kick
- Vinegar → lime juice for a citrusy profile
- Cornstarch → arrowroot powder
Top Tip for Perfect Tomato Tofu
Always fry tofu until it’s golden brown. This step is not just about texture—it helps the tofu soak up the tangy sauce without falling apart. Use a cutting board to dice everything in advance, so your cooking time flows effortlessly.
Helpful Hint
Too much water in the tomatoes? Cook longer before adding tofu or spoon off some excess liquid. This ensures your sauce isn’t too diluted.
FAQs About Tomato Tofu
Can I bake the tofu instead of frying it?
Yes! Use a baking sheet and bake at 400°F for 25–30 minutes, flipping halfway.
How long does tomato tofu last in the fridge?
Store in an airtight container for up to 4 days. Reheat over medium-low heat.
Can I freeze tomato tofu?
Freezing is not recommended unless using extra-firm tofu. Silken tofu doesn’t freeze well.
What rice pairs best with tomato tofu?
We love it with hot fluffy rice, white rice, or jasmine rice.
Can I make it spicier?
Of course! Add red pepper flakes or chili garlic sauce.
Is this an authentic Vietnamese dish?
Yes, this is a version of Vietnamese tomato tofu (đậu sốt cà chua), a beloved comfort food in Vietnamese cuisine.
Parting Thought
This Vietnamese dish brings together everything that’s wonderful about home cooking: familiar ingredients, fast prep, and deep comfort. Whether it’s your first time making a tofu dish or you’re a seasoned cook, this simple dish will surprise you with its flavor and ease. Bookmark this recipe card for next time—you’ll want to come back to it.
Enjoy your tomato tofu with a side of fluffy rice and a smile.
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Easy Vietnamese Tomato Tofu Recipe (Vegan)
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cut into cubes
- 1 tablespoon olive oil or neutral oil for frying tofu
- 4 ripe juicy tomatoes diced (or 2 cups canned diced tomatoes)
- 3 stalks green onions spring onions, sliced (white and green parts separated)
- 1 tablespoon tomato paste optional, for richer flavor
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar or white vinegar/lime juice
- 1 teaspoon sesame oil
- ½ teaspoon black pepper or to taste
- ½ cup cup of water adjust for sauce consistency
- 1 tablespoon cornstarch for slurry
- 2 tablespoons water for slurry
- Paper towels for pressing tofu
- Optional: red pepper flakes sesame seeds, fish sauce (if not vegetarian), or bell peppers
Instructions
Step 1: Prep and Fry the Tofu
- Press the tofu using paper towels, then cut it into cubes. Pan-fry in olive oil over medium-high heat until golden brown. Set aside.
Step 2: Sauté Aromatics
- In the same pan, add a bit of remaining oil. Sauté the white parts of the green onions for 1–2 minutes on medium heat.
Step 3: Cook Tomatoes
- Add diced tomatoes and tomato paste (if using). Cook until soft and saucy, about 5–7 minutes. Stir in soy sauce, vinegar, sesame oil, and black pepper.
Step 4: Add Tofu and Simmer
- Return tofu to the pan. Pour in a splash of water if needed. Stir gently and let everything simmer on medium-low heat.
Step 5: Thicken Sauce
- Mix cornstarch with water to make a slurry. Stir it into the pan and cook for 1–2 minutes until the sauce thickens. Top with green onion greens and serve!
