Vietnamese Tomato Tofu
Aloha friends! I hope you’re having a wonderful week. I’ve been loving my time in Vietnam so far, and I feel so grateful to have a kitchen where I can cook and experiment with local ingredients.
One dish I’ve been craving is a high-protein tofu recipe that’s hearty but still light and fresh. This tomato-braised tofu with Thai basil and vegan fish sauce hits all the right notes! Savory, tangy, with just the right amount of spice.
The Origins
In Vietnam, there’s a dish called Đậu Hũ Sốt Cà Chua (fried tofu in tomato sauce). Traditionally, it’s made by simmering golden tofu with tomatoes and fish sauce.
I wanted to keep that comforting base but give it a little twist. Since I love cooking with herbs and acidity, I added fresh Thai basil and a bit of pickled eggplant for extra brightness.
The Secret Ingredient: Vegan Fish Sauce
The real star here is the vegan fish sauce. It delivers that deep, savory umami flavor that’s usually associated with the traditional version—without any animal products.
You can find it at most Asian grocery stores or online. Look for “Núǒc Mám Chay”!
saute until golden brown.
Keep the heat low to ensure that the chiles and garlic do not burn!
Add the onions and cook until soft.
Simmer everything together until reduced!
Funny enough, I got the idea to lean into mushrooms and kombu while watching a K-drama with my wife. We’ve been into “Bon Appétit, Your Majesty” a show about a time-traveling chef who cooks for the king of Joseon. In one episode, she makes her own MSG from mushrooms and kombu, and it immediately clicked for me!
Why You’ll Love This Dish
High in plant-based protein
Packed with fresh herbs and umami
Inspired by authentic Vietnamese flavors
100% vegan and gluten-free
Whether you enjoy it with steamed rice, noodles, or just on its own, this tomato-braised tofu is a cozy, flavorful dish you’ll want to make again and again. Let me know what you think! Mahalo~
Tomato-Braised Tofu
2 Tbs oil (olive or canola)
1 block of tofu, cut into 1/2” cubes & patted dry.
1 T gochugaru
2 Tbs minced garlic
1 small onion, thinly sliced
1/3 cup canned diced tomatoes with liquid
5 pickled eggplants, finely chopped
1 Tbs soy sauce
1 Tbs vegan fysh sauce
1/4 cup - 1/2 cup thai basil
salt and pepper, to taste
Sear Tofu: Season tofu with salt and pepper. Heat the oil in a skillet over medium-high heat until shimmering. Add the tofu and cook until golden brown on all sides. Remove tofu onto a paper-towel-lined plate to remove excess oil.
Make Sauce: With the remaining oil in the pan, reduce the heat to medium-low. Add the chile flakes and garlic. Cook until fragrant to infuse oil with flavor, about 30 seconds.
Add the sliced onions and cook for a few minutes, or until the onions are soft.
Next, add the seared tofu, tomatoes, pickled eggplant, soy sauce, and fysh sauce. Simmer for 5 minutes to reduce the sauce.
Stir in the Thai basil and adjust the seasoning to taste. Enjoy hot over a bowl of rice!
