This Vietnamese-inspired tofu in tomato sauce is saucy, vibrant, and packed with bold flavors, making it the perfect healthy weeknight dinner. Ready in just 40 minutes, this comforting dish pairs beautifully with both noodles and rice for a satisfying meal!
Craving more Vietnamese-inspired dishes? Try my vegan pho, tofu rice paper rolls, or lemongrass tofu next!
Known as Đậu Sốt Cà Chua in Vietnamese, this tofu with tomatoes is a rich and vibrant dish that is a crowd-pleaser. I love serving this tofu with tomatoes with either rice or noodles, especially my peanut sauce rice noodles or Thai vegetable fried rice.
To complete the meal, I will usually serve it with a bowl of Chinese vegetable soup or napa cabbage soup!
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💚Why you will love this recipe
- Rich, bright, and packed with flavors
- A satisfying plant-based meal that is high in protein
- Ready in 40 minutes and only requires simple ingredients!
🍅What you will need
- Tofu – Use extra-firm or firm tofu that has been drained and pressed for the best texture. A tofu press works great, or simply stack something heavy on top.
- Soy sauce – Swap in a gluten-free soy sauce or tamari if you need this recipe to be gluten-free.
- Sugar – A touch of sugar helps balance the acidity of the tomatoes.
See the recipe card for full information on ingredients and quantities.
✨Ingredient substitutions and variations
- For a saucier tofu – Add more broth, ¼ cup at a time, until you reach your desired consistency.
- Using fresh tomatoes – Swap canned tomatoes for 3–4 medium fresh tomatoes, chopped.
- For a smoother sauce – Use tomato purée or finely diced tomatoes instead.
- Make it spicy – Add chopped chilies, a generous pinch of chili flakes, or 1–2 tablespoons of sambal oelek to your tofu in tomato sauce for extra heat!
🔪How to make
Step 1: Add tofu cubes, cornstarch, and salt to a container. Cover and shake until evenly coated.
Step 2: Heat oil in a non-stick pan. Pan-fry tofu for 2–3 minutes per side until golden, then set aside.
Step 3: Sauté onion until translucent, then add garlic and cook until fragrant.
Step 4: Stir in tomatoes, diced tomatoes, and broth, then simmer for 15 minutes.
Step 5: Add tofu and seasonings, stirring until well combined. Remove from heat and mix in green onion.
Step 6: Serve tomato sauce tofu with rice, garnished with extra green onion and sesame seeds, if desired.
✅Helpful tips
- Other ways to cook tofu – Bake at 200°C (400°F) for 20–25 minutes, or air-fry for 8–10 minutes at the same temperature. For extra crispiness, deep-fry until golden brown.
- Use a large pan – Arrange tofu in a single layer to ensure even browning. If using a smaller pan, cook in batches.
- Avoid reactive pans – Cast iron and aluminum pans can react with tomatoes, causing a metallic taste. A non-stick pan works best for this recipe.
- Storing leftovers – Keep in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of water if the sauce thickens too much.
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❔Commonly asked questions
If your tofu isn’t crispy, it could be due to too much moisture. Make sure to press it well before cooking. Another common issue is not using a hot enough pan. Cooking over medium-high to high heat ensures a golden, crispy crust.
Coating the tofu in cornstarch is another key to yielding crispy tofu, as it helps absorb moisture and creates that perfectly crisp exterior.
You can skip pressing if you're using extra-firm tofu, as it has less moisture. However, if you're using firm tofu, skipping this step may result in less crispy tofu since the excess water prevents it from crisping up properly.
Tofu can be prone to sticking, but a few simple tricks help prevent this. Use a good-quality non-stick pan and coat it with a thin layer of oil before cooking. Also, let tofu cubes cook undisturbed for a few minutes. Once it develops a golden crust, it will release easily and be much easier to flip.
📖 Recipe
Vietnamese Tofu in Tomato Sauce
Equipment
Ingredients
For tofu
- 1 block tofu drained, pressed, and cubed (around 14oz/400g)
- 1 tablespoon cornstarch
- 1 teaspoon salt
Rest of the ingredients
- 1 medium red onion sliced
- 3 cloves garlic minced
- 2 medium tomatoes cut into eighths lengthwise
- 1 14oz can diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1-2 teaspoons sugar
- salt to taste
- 1 stalk green onion chopped (to garnish)
Instructions
- Add tofu cubes, cornstarch, and salt to a container. Cover and shake until evenly coated.1 block tofu, 1 tablespoon cornstarch, 1 teaspoon salt
- Heat ½ tablespoon of oil in a non-stick pan over medium-high heat. Once heated, place tofu in one layer. Cook for 2-3 minutes on each side or until most sides are golden. Set aside.
- Heat another ½ tablespoon of oil in the pan. Add onion, and saute until translucent, about 3-4 minutes.1 medium red onion
- Add garlic next and fry for a minute until fragrant.3 cloves garlic
- Add tomato slices, diced tomatoes, and broth. Bring the mixture to a simmer, and let it cook for 15 minutes, stirring occasionally.2 medium tomatoes, 1 cup vegetable broth, 1 14oz can diced tomatoes
- Add pan-fried tofu to the pan along with soy sauce and sugar. Stir until everything is well combined. Give it a taste, adding salt if needed.1 tablespoon soy sauce, 1-2 teaspoons sugar
- Remove from heat and stir in green onions. Serve your tofu over rice.
Notes
- Other ways to cook tofu - You can bake your tofu cubes at 200C/400F for 20-25 minutes. Spray some cooking oil on the tofu before baking. Alternatively, you can deep-fry your tofu.
- Make it spicy - Add some chopped chillies or a generous pinch of chilli flakes to your dish.
- For a smoother sauce – Use tomato purée or finely diced tomatoes instead.
- Storing—Leftover tomato sauce tofu can be refrigerated for 2-3 days. It might lose its crispiness, but it will still be delicious! When ready to serve, reheat in the microwave or on the stove.
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Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Nancy says
I tried this recipe, it was so good! I airfryed the tofu instead of frying it with oil in a pan.