Vietnamese Tomato Tofu

I’ve been making Vietnamese Tomato Tofu a lot of my IG stories and I’ve had a lot of request for the recipe. Tomato Tofu is a very common Vietnamese dish, but I made it my own by making it a bit healthier and adding bell peppers and pineapple. I love the touch of sweetness from the the pineapple with the tomato. The sauce thickens once the tomatoes breakdown with the help of the acidity of the pineapple. How I like to eat it is to pour the sauce on top of my rice so it soaks a lot of the flavor and then top with the tofu.

Vietnamese Tomato Tofu

Vietnamese Tomato Tofu

 
Author:
Ingredients
  • 16oz container of firm tofu
  • 3-4 Roma tomatoes, quartered
  • 1 cup diced pineapple chunks
  • 1 chopped green bell pepper
  • ½ diced onion
  • 1 tbsp. minced garlic
  • 2 tbsp. fish sauce
  • 1 tbsp. vinegar
  • 1 tbsp. coconut sugar
  • 3 tbsp. avocado oil
  • ½ tsp. salt
  • ½ tsp. black pepper
Instructions
  1. Slice tofu into 5 equal sections. With a kitchen towel or paper towels soak up excess liquid. Heat large pan with oil to medium heat and add sliced tofu and cook on both sides for 4-5 minutes. Tofu will turned golden and crispy on the outside, but still soft in texture on the outside. Cool and dry on paper towels to soak up excess oil. Cube into bite size pieces and set aside. Drain most of the oil from pan, but leave a little to still cook the remaining ingredients. Re-heat pan to medium and add bell peppers, onions and garlic. Cook for about 3-4 minutes and add tomatoes, tofu, pineapple, soy sauce, vinegar, sugar, salt and pepper. Simmer for 5 minutes or until tomatoes break down into more of a sauce.
  2. Serve with brown rice

 

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