VIETNAMESE TOFU TOMATO STEW (ĐẬU HŨ SỐT CÀ)
Vietnamese Tofu Tomato Stew or Đậu Hũ Sốt Cà is a warm, 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. Light, healthy and comforting, this one-serving recipe makes a fantastic quick lunch or dinner, especially when paired with steamed jasmine rice or crusty bread. With just a few pantry staples and minimal cooking time, you can enjoy this vibrant, 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
Soups & Stews
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 Tomato Stew:
- ¼ block tofu, cubed
- ¼ cup chopped tomatoes
- ½ teaspoon garlic, minced
- ½ teaspoon soy sauce
- ½ teaspoon oil
- ¼ teaspoon sugar
FULL NUTRITIONAL INFORMATION
- Calories: 122 Kcal
- Total Fat: 7.3 G
- Saturated Fat: 1 G
- Cholesterol: 0 Mg
- Sodium: 278 Mg
- Total Carbohydrates: 6.2 G
- Dietary Fibre: 1.3 G
- Sugars: 3.2 G
- Protein: 8.4 G
- Vitamin A: 285 Mcg
- Vitamin C: 6.9 Mg
- Calcium: 116 Mg
- Iron: 1.3 Mg
- Potassium: 253 Mg
PREPARATION
- 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 2–3 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 3–5 minutes, which allows the tofu to absorb the flavours.
- Serve Warm: Serve it hot, preferably with rice or crusty bread.
PREP TIME
5 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for Vietnamese Tofu Tomato Stew:
- 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, 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 prep 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 in an airtight container for up to 3 days in the fridge.
- Reheating: Reheat on the stove over low heat or microwave until warmed through.
- Freezing Not Recommended: The tofu texture may become watery after freezing.
- Make Ahead: Prep ingredients in advance and cook fresh when ready to serve.