Tofu in Tomato Sauce (Dau Hu Sot Ca)
Crispy fried tofu, scallion-tomato sauce and over jasmine rice.
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Press the tofu like you mean it - a full 10 minutes under weight. Dry tofu fries golden and crisp; wet tofu steams in its own water and stays pale.
Ingredients
Everything below makes 4 servings.
- 28 ozextra-firm tofucubed into 1-inch pieces
- 4 mediumripe tomatoescut into wedges
- 2 tbsptomato paste
- 1 mediumyellow oniondiced
- 4garlic clovesminced
- 1 mediumshallotminced
- 2 tbspsoy sauce
- 2 tspgranulated sugar
- ½ tspfreshly cracked black pepper
- 4 tbspneutral oil
- 4scallionscut into 1-inch lengths
- ¼ cupfresh cilantrochopped (garnish)
- 1½ cupsjasmine ricerinsed
- ¾ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 380calories
- 18gprotein
- 42gcarbs
- 16gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Start rice (1½ cups rice and 1½ cups water per cup of rice, covered, 15 min).
- Press tofu: lay between paper towels, weight with a heavy pan 10 min. Cube into 1-inch pieces.
- Dice onion, mince garlic and shallot, wedge tomatoes, chop scallions and cilantro.
Crisp tofu
Heat oil in skillet over medium-high until shimmering. Add tofu cubes in a single layer. Fry 4 min undisturbed until deep golden, then flip and fry 3-4 min more on each side. Transfer to a plate.
12 min · hands onBuild sauce
Add remaining oil to the skillet. Add onion, cook 4 min until translucent. Add garlic and shallot, cook 30 sec. Stir in tomato paste, cook 1 min to deepen. Add tomato wedges, sugar, soy sauce, salt, black pepper, and 1/2 cup water. Simmer 6-8 min until tomatoes break down into a chunky sauce.
9 min · hands onCombine
Return tofu to the skillet, tossing to coat in sauce. Add the scallions, simmer 2 min more so the tofu absorbs flavor but stays a bit crisp on top.
2 min · hands onServe
Spoon over jasmine rice. Top with fresh cilantro and a few extra grinds of pepper.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cube tempeh, steam 10 min first to soften, then pan-fry.
Use 1 lb cubed boneless thighs; sear first 5 min instead of frying tofu. Adds about 5 minutes.
Use 1 lb peeled shrimp; add at the end of the sauce step, cook only 3 min. Saves about 5 minutes.
Brown rice takes longer; start before tofu. Adds about 15 minutes.
What keeps
Tofu loses some crisp by day 2 but the sauce deepens - net gain. Keeps 4 days in the fridge.
Reheat in a covered skillet with a splash of water.
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