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Crisp tofu cooked in tomato-pepper sauce recipe (dau hu sot ca)

Created by Luke Nguyen

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Rating:

1/ 5 stars 20 Votes

Cuisine: Vietnamese

Ingredients

200ml (7 fl oz) vegetable oil
500g (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

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Preparation

Pour 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 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.

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Comments (25)

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15 Feb 2012 08:31 AEST

Len

I am a great lover of the Vietnames culture and food. I have cooked this recripe twice and love it.

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29 Dec 2011 08:01 AEST

Heidi

I used fried silken tofu and cut it up instead of frying one myself, and it worked fine - quicker to make and clean up afterwards!

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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.

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20 Nov 2011 05:41 AEST

Naomi

Made it last night and even though the silken tofu all but evaporated it was delicious! Trying again tonight with a more solid tofu.

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17 Nov 2011 10:00 AEST

david

how many do these recipes serve??? looks too much for one??

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24 Oct 2011 04:24 AEST

Carlo Alvise

Luke is right: Silken Tofu is what you want but, before frying it, coat it in corn flour and then gently lower it into the frying oil. It will never stick to the pan and will not break

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11 Sep 2011 01:04 AEST

Jean

Malaysia

Dau hu sot cha

Watched the cooking done on TV. Looks delicious. Will try soon.

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05 Aug 2011 06:13 AEST

Ros

London

Going to give this one a go too

I am making this for my vegetarian friend tonight but will substitute with salt and soy sauce. There is a vegetarian fish sauce but I've never used it. I'll put a rating on this in my next comment.

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