Vietnamese Fried Tofu With Tomato- “Dau Sot Ca Chua” Recipe
Simple but very flavorful, this is one of Julian and my favorites. It’s one of my mom’s favorite things to eat and it’s vegetarian!
Typically the tofu is deep fried but we air fried the tofu instead for a healthier alternative. Tofu is simmered in a garlic and tomato sauce, topped off with sliced scallions and served with a bowl of peeping hot jasmine rice.
INGREDIENTS
1 package of extra firm tofu (drained, pressed, and pat dry, and cut into small chunks)
3 tbs light EVOO (Extra virgin olive oil)
3-5 ripe vine tomatoes (cut into 6ths)
2 tbs chopped shallots
4 garlic cloves minced
1 tbsp tomato paste (Optional for a thicker, darker red tomato sauce)
1/2 tsp Red Boat fish sauce (up to 1 tsp for more flavor)
1 1/2 tsp salt
Fresh cracked pepper
1/2 tsp brown sugar
1/2 c water
1 stalk green onion / scallion finely sliced (garnish)
Couple sprigs cilantro (optional garnish for added color)
PREPARATION
Cut drained tofu into small chunks and toss with a little EVOO to coat, then add to air fryer and air fry for about 13 min until lightly browned/crisped at edges (transfer to bowl and set aside until cooking).
Slice the tomatoes into about 6-8 pieces per tomato depending on its size (about 6 pieces for a medium tomato, and like 8 pieces for larger).
In a deep pot, add 3 tbs EVOO to med high heat and then add shallots and garlic and sauté until fragrant and semi-translucent/brown.
Add tomato paste and chopped tomatoes and lower to simmer for about 5 min, then add water, fresh cracked pepper & salt and cook until tomatoes are cooked through (about another 5 min).
Add fish sauce, taste and add salt and/or sugar to taste.
Transfer tofu into pot and toss to combine. Let simmer for a few minutes with lid on and let tofu marinate and soak up the tomato sauce. Mix a few times, and wait until tofu is thoroughly hot.
Then toss in scallions for 30 seconds, plate and garnish with fresh scallion curls and a couple cilantro sprigs and serve with a bowl of hot jasmine rice.