Easy Vietnamese Tomato Tofu Recipe (Vegan)
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.
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!