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Crisp tofu cooked in tomato-pepper sauce recipe (dau hu sot ca)
Created by Luke Nguyen
- Cuisine: Vietnamese
- Prep Time: 10 min(s)
- Cook Time: 20 min(s)
- Serves 4
Tofu is one of my favourite ingredients. Fried until golden and puffed and paired with this deeply flavoured sweet and sour sauce it is simply delicious. This dish is designed to served as part of a banquet or shared meal.
Ingredients
200ml (7 fl oz) vegetable oil500g (1 lb 2 oz) silken tofu, drained and cut into 3cm (11/4 inch) cubes
1 tbsp minced garlic
1 tbsp minced red Asian shallots
1 birdseye chilli, finely sliced
4 ripe tomatoes, roughly chopped
1/2 tsp sea salt
2 tsp sugar
2 tbsp fish sauce
3 spring onions (scallions), cut into 5cm (2 inch) lengths
1 tsp freshly ground black pepper
2 coriander (cilantro) sprigs, to garnish
Preparation
Level of difficulty: mediumPour the oil into a wok and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.
Add the tofu, cooking it in two batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to kitchen paper to drain.
Transfer the deep-frying oil into a heatproof deep bowl, leaving about 1 tablespoon of oil in the wok.
Add the garlic, Asian shallots and chilli to the wok, and stir-fry for 1 minute or until fragrant.
Add the tomatoes, salt, sugar and fish sauce. Stir and allow the tomatoes to break down.
Add 100ml (31/2 fl oz) water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes.
Add the crisp tofu, spring onions and black pepper, folding it all together, and simmer for no longer than 1 minute as you want to keep the crisp texture of the tofu.
Garnish with coriander.
Add the tofu, cooking it in two batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to kitchen paper to drain.
Transfer the deep-frying oil into a heatproof deep bowl, leaving about 1 tablespoon of oil in the wok.
Add the garlic, Asian shallots and chilli to the wok, and stir-fry for 1 minute or until fragrant.
Add the tomatoes, salt, sugar and fish sauce. Stir and allow the tomatoes to break down.
Add 100ml (31/2 fl oz) water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes.
Add the crisp tofu, spring onions and black pepper, folding it all together, and simmer for no longer than 1 minute as you want to keep the crisp texture of the tofu.
Garnish with coriander.
If you enjoyed this Crisp tofu cooked in tomato-pepper sauce recipe (dau hu sot ca) then browse more Vietnamese recipes, appetiser recipes, vegetarian recipes, nut-free recipes, egg-free recipes, low-carb recipes and our most popular hainanese chicken rice recipe.
Vietnamese Restaurants
Displaying 10 of 276 Vietnamese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Le Bich | Balmain | |
| 2. | Thy Thy 1 | Richmond | |
| 3. | Kinh Do | Macquarie | |
| 4. | Pho Phu Quoc | Dickson | |
| 5. | Tu Do | O'Connor | |
| 6. | Phi Yen | Northbridge | |
| 7. | Viet Hoa | Perth | |
| 8. | New Saigon Vietnamese | Adelaide | |
| 9. | Vietnam Restaurant | Pennington | |
| 10. | Green Papaya | East Brisbane |
Comments (29)
Previous
28 Nov 2012 12:46 AEST
Hannah
NZ
Comfort food
So delicious that the boyfriend didn't even mind the absence of meat! Absolute comfort food and delicious! Only advice for others is be careful which tofu you buy- I used two brands of silken tofu, 1 was fantastic and 1 just fell apart, but now I know for next time :)
Agree(0 people agree)
Disagree(0 people disagree)
17 Nov 2012 06:50 AEST
Vegetarian
Brisbane
30 Sep 2012 04:52 AEST
Kaye
Brisbane
02 Apr 2012 12:45 AEST
Sunny
Floria, USA
15 Feb 2012 08:31 AEST
Len
29 Dec 2011 08:01 AEST
Heidi
22 Nov 2011 11:29 AEST
carol
I used firm tofu to cook this dish. The first few pieces of tofu stuck to the bottom of the pan and I too struggled to keep the tofu in 1 piece. Then when I cooked the next few pieces of tofu , I decided to wait out for a longer time till I was able to gently pry the tofu away onto its top. Perfect. The trick is to wait for a fairly long time till a nice brown crisp forms at the bottom of the tofu before we flip it over to crisp the other side. LOVE this dish. My kids and husband made sure there weren't any leftovers. So easy and simple to make, will add this dish to our regular meals.
20 Nov 2011 05:41 AEST
Naomi
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