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Tomatorised tofu - dau sot ca chua
This is a very popular dish in Vietnam, we cook it regardless summer or winter. You might want to adjust it to your taste: add or omit garlic, chilli or belly pork; searing or deep fry tofu. Nonetheless, you definitely need tofu, ripped quality tomato, onion (if not shallot), spring onion.
This recipes is for one person, depending on how many serving you can adjust according. As I had some leftover fatty meat, you will not see sliced belly in the prepare step. Unless you are vegetarian, using little of pork belly (or fatty meat) will make a better dish. It's personal how much you want but I suggest the quantity of meat should be 1/4 -1/6 of tofu's weight and a bit more in the winter.
On diet or prefer delicate taste, you might want to skip the tofu searing step.
Prefer something a bit chewy than silky, you might want to deep frying the tofu.
It is all your choice when you are familiar with it.
- 100-150g tofu
- 50-75g tomato
- 20-40g onion
- 1-2 spring onion
- 1-2 leaves sawtooth herb, (optional)
- 20-30g belly pork, (optional)
- chilli, (optional)
- fish sauce
- condiments (salt, sugar)
- vegetable oil or other types
- reheat and serve
Cut and slice ingredients (please read picture's caption)
- Cube tofu, dimension 2-3-1cm (or your prefer side, just not too big)
- Slice tomato (chop if you prefer)
- Slice onion (if you have shallot, add 1-2 for the recipes)
- Cut spring onion 2-3cm length (or your choice)
I have my prefer size for ingredients, whether vietnamese cuisine standard for spring onion or my personal preference for onion. I use chopstick and as much as I want them to be flavoured well, I also want to pick them. You might prefer other size, whichever suit you.
1 In one frying pan, lightly sear tofu in both faces. You might want to skip this step or in the opposite, you want to deep-fry it.
I do it - not skip it because as it creates a protect layer for fragile tofu, I work easier.
I do it-not deep fry it because I want silky texture not spongy, fluffy, chewy
2 In another pot, make your tomato sauce. Lightly brown the onion then add tomato , fish sauce, salt and sugar. Stir and put the lid on. Reduce the heat to low and simmer to soften tomato and bind ingredients together.
3 When the tomato is ready, after 7 minutes, add and arrange tofu in tomato pot. If you use a large pot then you do not need to arrange, just pour tofu, shake to even it; Occasional give it tosses to flavour it consistently. If you using a small pot but having few tofu, then you will not need to arrange them either. If however, you have load of tofu and a small pot like me then you need to arrange them and once or twice reorder them, top to bottom to flavour well the whole lot. Another option is adding water into the sauce so you will have enough sauce to cover but I do not advise that. Normally, I choose a bigger pot.
Note: seasoning the sauce heavier than your taste to have your desire result because water will come out of the tofu and make your sauce lighter.
Keep the pot simmer for 3-5minutes then turn of the heat so the tofu will be seasoned without losing it silky texture. If you leave it rolling boil for few minutes you will have bubble tofu. Unless, it is what you like.
Reheat and final touch
Before serving, you bring the pot to the boiling point, turn off the heat, add herb and mix. Be careful, tofu is fragile still. Sprinkle pepper (optional).
Picture and content are original my work, please do not re-use without referencing.