Get ready to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of Vietnam! This mouthwatering Dau Hu Sot Ca Chua (Vietnamese Fried Tofu Pork Tomato Sauce) is not just a recipe—it's a symphony of crispy tofu, succulent pork, and rich, tangy tomato sauce that will make your dinner guests beg for seconds. Imagine golden-brown tofu cubes nestled in a luscious sauce that perfectly balances savory and sweet flavors, promising a dining experience that's both comforting and exciting.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- Tofu
- Pork
- Tomato
- Garlic
- Onion
- Fish sauce
- Sugar
- Vegetable oil
Instructions
- Prepare ingredients: Drain and pat dry firm tofu, cut into 1-inch cubes. Mince garlic and finely chop onions. Slice fresh tomatoes into wedges. Ground or slice pork into small pieces.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Carefully add tofu cubes and fry until golden brown and crispy on all sides, about 3-4 minutes. Remove tofu and set aside on paper towels to drain excess oil.
- In the same pan, sauté minced garlic and onions until fragrant and translucent, approximately 2 minutes. Add ground pork and cook until meat is browned and no longer pink.
- Add sliced tomatoes to the pan and cook for 2-3 minutes until they start to break down and release their juices. Stir gently to combine with the pork.
- Season the sauce with fish sauce and sugar. Adjust seasoning to taste, creating a balance between savory and slightly sweet flavors.
- Gently return fried tofu cubes to the pan and fold into the tomato-pork sauce. Simmer for an additional 3-4 minutes to allow tofu to absorb the sauce flavors.
- Remove from heat and transfer to a serving plate. Garnish with chopped green onions or cilantro if desired. Serve hot with steamed rice.
Tips
- Tofu Texture is Key: Use firm tofu and make sure to drain and pat it completely dry before frying. This ensures a crispy, golden exterior that holds up beautifully in the sauce.
- Hot Oil, Crispy Tofu: Heat your oil to medium-high and fry tofu in small batches to maintain oil temperature and achieve maximum crispiness.
- Flavor Building: Don't rush the garlic and onion sautéing stage—letting them become fragrant and translucent builds a deep flavor foundation for your sauce.
- Seasoning Balance: Start with small amounts of fish sauce and sugar, tasting and adjusting. The goal is a harmonious blend of savory, sweet, and tangy flavors.
- Gentle Folding: When adding tofu back to the sauce, fold gently to prevent breaking the crispy cubes.
- Serving Suggestion: This dish is best served immediately over steamed rice, with optional garnishes like chopped green onions or cilantro for added freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
