VIETNAMESE TOFU AND TOMATO STEW WITH RICE

VIETNAMESE TOFU AND TOMATO STEW WITH RICE

Vietnamese Tofu And Tomato Stew With Rice is a warm and home-style dish featuring tender tofu cubes simmered in a savoury tomato and garlic sauce. This dish is a staple in many Vietnamese households, known for its simplicity, balance of flavours and ease of preparation. The natural acidity of tomatoes blends beautifully with the umami of soy sauce, oil and the subtle sweetness of sugar, creating a profoundly satisfying sauce that clings perfectly to the tofu. This is light, healthy and comforting, which makes a fantastic quick lunch or dinner, especially when paired with steamed jasmine rice or crusty bread. The Vietnamese Tofu And Tomato Stew With Rice is made with just a few pantry staples and minimal cooking time. You can enjoy this vibrant and vegan-friendly stew that’s full of character and authentic Vietnamese taste, which is ideal for anyone looking to add plant-based variety to their weekly menu.

RECIPE CATEGORY

Lunch, Dinner

SERVING SIZE

1

CUISINE

Vietnamese

PREPARATION/TECHNIQUES

Sauté

OCCASION/HOLIDAY

Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan

DISH TYPE

Soup / Stew

INGREDIENTS

Here is a list of ingredients for Vietnamese Tofu And Tomato Stew With Rice:

• 100 grams | 3.53 ounces | ¼ block tofu, cubed
• 60 grams | 2.12 ounces | ¼ cup chopped tomatoes
• 1.4 grams | 0.05 ounces | ½ teaspoon garlic, minced
• 2.5 millilitres | 0.08 fluid ounces | ½ teaspoon soy sauce
• 2.5 millilitres | 0.08 fluid ounces | ½ teaspoon oil
• 1 gram | 0.04 ounces | ¼ teaspoon sugar

FULL NUTRITIONAL INFORMATION

• Calories: 184 kilocalories
• Fat: 12.1 grams
• Saturated Fat: 1.8 grams
• Carbohydrate: 6.0 grams
• Sugar: 2.8 grams
• Fibre: 1.5 grams
• Sodium: 170 milligrams
• Protein: 11.0 grams
• Calcium: 350 milligrams
• Potassium: 324 milligrams
• Iron: 1.90 milligrams

PREPARATION

These steps are followed for the preparation of Vietnamese Tofu And Tomato Stew With Rice:

• Prepare The Tofu: Pat the tofu dry with a paper towel and cut it into small cubes.
• Heat The Pan: In a small, non-stick pan, heat the oil over medium heat.
• Sauté Garlic: Add minced garlic and sauté for 30 seconds until fragrant.
• Add Tomatoes: Stir in the chopped tomatoes and cook for 2 to 3 minutes, until they begin to soften and release juice.
• Season The Sauce: Add soy sauce and sugar, stirring to combine with the tomatoes.
• Add Tofu: Gently fold in the tofu cubes and coat them with the sauce.
• Simmer Lightly: Simmer for 3 to 5 minutes, which allows the tofu to absorb the flavours.
• Serve Warm: Serve it hot, preferably with rice or crusty bread.

PREPARATION TIME

5 minutes

COOKING TIME

8 minutes

TIPS

Here are some helpful tips for Vietnamese Tofu And Tomato Stew With Rice:

• Use Firm Tofu: Firm or extra-firm tofu holds shape best and absorbs the sauce well.
• Avoid Overstirring: Gently stir to keep the tofu from crumbling during cooking.
• Fresh Tomatoes Are Best: Use ripe and juicy tomatoes for a naturally rich sauce.
• Taste Before Serving: Adjust sweetness or saltiness based on your preferences.
• Double The Batch: This recipe is easy to scale up for meal preparation or guests.

VARIATIONS

• Add Vegetables: Include chopped bell peppers, onions or carrots for extra nutrition.
• Spicy Twist: Add a pinch of chilli flakes or fresh red chilli to bring heat to the dish.
• Protein Boost: Stir in a small amount of edamame or chickpeas for added protein.
• Tomato Paste Addition: Add a teaspoon of tomato paste for a deeper tomato flavour.
• Soy-Free Option: Use coconut aminos instead of soy sauce for a soy-free alternative.

PREPPING AND STORAGE

• Refrigeration: Store Vietnamese Tofu And Tomato Stew With Rice in an airtight container for up to 3 days in the refrigerator.
• Reheating: Reheat on the stove over low heat or in the microwave until warmed through.
• Freezing Not Recommended: The tofu texture may become watery after freezing.
• Make Ahead: Prepare the ingredients in advance and cook fresh when ready to serve.