Vietnamese Tomato Tofu (Đậu Sốt Cà Chua)
Directions
- 1Cut 200g of firm tofu into big chunks.
- 2In a bowl, toss tofu with 1 tbsp cornstarch, salt, and 1 tbsp oil.
- 3Bake or air fry at 200°C/400°F for 15 minutes.
- 4Finely chop 3 scallions (white part), a thumb-size piece of ginger, and 2 cloves of garlic.
- 5Sauté the chopped ingredients in oil.
- 6Add 1 tbsp tomato paste and 1 cup of crushed tomatoes to the pan.
- 7Season with 1 tbsp soy sauce, 2 tsp sugar, and the juice of half a lime.
- 8Add the baked or air-fried tofu to the pan and stir.
- 9Let it simmer for a few minutes.
- 10Optionally stir in some fresh cilantro before serving.
Ingredients
- 200 g firm tofu
- 1 Tbsp corn starch
- 1 salt
- 1 Tbsp oil
- 3 scallions (white part)
- 1 thumb-size piece ginger
- 2 cloves garlic
- 1 Tbsp tomato paste
- 1 cup crushed tomatoes
- 1 Tbsp soy sauce
- 2 Tsp sugar
- 0.5 lime juice
- 1 fresh cilantro
Equipment
panbowlknifeair fryer or oven
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