Vietnamese Tofu in Tomato Sauce

41g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

Braised tofu

• 160 g jasmine rice
• 400 g firm tofu
• 1 pinch salt (for seasoning the tofu)
• 3 tbsp canola oil
• 1 shallot (finely chopped)
• 4 cloves garlic (crushed)
• 450 g tomato
• 1 tsp tomato paste
• 1/4 tsp salt
• 2 tbsp soy sauce (vegan fish sauce is ideal)
• 1 tsp cane sugar
• 60 ml water
• 1/4 tsp black pepper (freshly ground)
• 2 spring onions

Contains: gluten, soy

How to make it

1. Start the jasmine rice first, cooking it according to the package directions so it is ready at the same time as the tofu.
2. Pat the tofu thoroughly dry and cut it into slices about 1.5 cm thick, squares or rectangles depending on the shape of the block. Season lightly with a pinch of salt.
3. Heat the oil in a frying pan and fry the tofu until golden on both sides. Leave it undisturbed for the first two to three minutes so a golden crust can form. Lift out and set aside.
4. In the remaining oil, cook the finely chopped shallot until translucent. Add the crushed garlic and cook for half a minute, just until fragrant. Do not let it brown.
5. Add the tomato wedges, salt and tomato paste. Turn the heat down to medium and let everything simmer for about 10 minutes, stirring now and then. Some of the tomato will break down into sauce, while the larger pieces should stay whole, soft but still recognisable. If they are slow to release their juice, crush a few pieces with a wooden spoon.
6. Pour in the soy sauce or vegan fish sauce, then add the sugar and water. Bring to a boil and let it bubble away for a minute.
7. Return the tofu to the pan, stir gently and simmer covered for five minutes so it takes on the flavour. The sauce should coat the tofu. If it is too thin, cook it uncovered for a little longer.
8. Stir in the black pepper and most of the spring onion, keeping the rest for scattering over the top. Taste and add more soy sauce if needed. Serve with the rice.

Nutrition