Vietnamese tofu in tomato sauce
Golden tofu simmered in a fresh, garlicky tomato sauce. A weeknight staple in Vietnam.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Firm tofu560 g
- Tomatoes500 g
- Tomato purée30 g
- Garlic3 cloves
- Soy sauce30 ml
- Spring onions1 bunch
- Basmati rice300 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Soya, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions.300 g basmati rice
- Pat the tofu dry and cut into cubes. Fry in 2 tablespoons of oil over a medium-high heat for 8 minutes, turning, until golden on all sides. Lift out.560 g firm tofu
- Chop the tomatoes and crush the garlic. Fry the garlic in the same pan for 30 seconds, then add the tomatoes, tomato purée, soy sauce, a teaspoon of sugar and 100 ml of water. Simmer for 8 minutes until saucy.500 g tomatoes30 g tomato purée3 cloves garlic30 ml soy sauce
- Return the tofu to the pan and simmer for 3 minutes. Scatter with sliced spring onions and serve with the rice.1 bunch spring onions
Fry the tofu until properly golden. The crisp edges hold on to the sauce.
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