Vietnamese tofu with tomato sauce is a warm, savory, comforting Vietnamese protein dish eaten with rice.
Known as đậu phụ sốt cà chua in Vietnamese, this dish combines fried tofu with a tomato-rich sauce simmered into a thick, flavor-packed gravy that is mildly sweet, tangy, slightly spicy, and garlicky.
Easy to make in less than 30 minutes, this classic Vietnamese homemade tofu with tomato sauce makes a satisfying main for both lunch and dinner.
Serve it next to warm rice, salad, or fresh herbs, and you’ll have a full meal. I love it next to my brown rice and quinoa.
BONUS: You’ll learn a secret ingredient that makes the tomato sauce flavorful and aromatic, reflecting authentic Southeast Asian flavor, and by that, I don’t mean sugar and MSG.
Table of Contents
- About this crispy Vietnamese tofu with tomato sauce recipe
- Air-fried tofu
- Ingredients
- How to make Vietnamese Tofu with Tomato Sauce
- Tips to make the best Vietnamese tofu in tomato sauce
- Storage tips
- Is Vietnamese Tofu in Tomato Sauce Healthy?
- Southeast Asian salad recipes to pair with
- Other Asian recipes you might like
About this crispy Vietnamese tofu with tomato sauce recipe
In the traditional Vietnamese version, firm tofu is deep-fried until golden, then simmered in a savory tomato sauce for a while.
In my case, I’m using an air-fryer to skip the oil and get that similar crispy outer tofu texture. I only assemble the sauce and tofu right after the tofu is cooked, and serve them immediately while they’re still crispy. You will love how the seasoning is locked nicely into the tofu.
Recipe highlight:
☑️ Crispy and well-seasoned tofu.
☑️ Rich tomato sauce with minimal condiments
☑️ No palm/vegetable oil.
Air-fried tofu
Tofu soaks up oil like a sponge. While my mom’s version was nostalgic, I can never go back to that after having an air fryer. Here’s why:
- You can make crispy tofu in an air fryer. Just make sure you consume it immediately.
- Absorb seasoning better since there’s no excess oil to wash the flavors away.
- Low-fat
- Low-calorie
- Retain the nutritional value of the tofu
- No processed oil needed
In our home, this tofu dish is one of the comforting meals we cherish in our multicultural kitchen. My husband sees it as a “plant-based shakshuka with Asian flavors” because of the tomato-based sauce that also reminds him of home.
Ingredients
Tofu
- Hard tofu – Use unsalted firm block tofu.
- Turmeric powder
- Salt
Tomato sauce
- Ripe tomato – Go for the soft and juicy ones for natural sweetness and fleshy meat. Roma tomatoes are ideal for a thicker, richer sauce, but not a must.
- Tomato paste – I like to use the one that is as natural as possible, with a short ingredient list.
- Scallion – Use both parts, white for cooking, green for garnish. I sometimes cook half portion of the green part as well.
- Garlic – Minced or grated for maximum flavor.
- *Coriander (secret ingredient) – When buying coriander, find one with roots. That is the heart of making it flavorful and aromatic.
- Chili coarse – Use coarse chili flakes instead of the powdered version.
- Black Pepper
- Fish sauce – I’m using Red Boat Fish Sauce brand due to the purity. This is the main source of umami and saltiness for the sauce.
- Oil – I use olive oil, feel free to use avocado oil or any oil that you’re comfortable with.
How to make Vietnamese Tofu with Tomato Sauce
- Sautee. Heat the oil in the skillet over medium heat, add the chopped onion, and cook until translucent. Add chopped garlic, stir a little, and bring in all the chopped tomatoes along with the juice from the cutting. Stir well.
- Leave the tomato to simmer & prep the tofu for a short marinade – Cover with a lid for about 10 minutes and let it simmer over medium to low heat. Stir occasionally to avoid the burning.
Meanwhile, cut the tofu into cubes and mix them well (using a glove) with turmeric and salt in a bowl. - Mix all tomato sauce ingredients & air fry the tofu. Add the rest of the ingredients (tomato paste, sauces, freshly ground pepper, the white part of the scallion, coriander root, and chili flakes), stir until mixed, and leave it to simmer for another 10 minutes with a lid on.
Meanwhile, transfer the turmeric marinated tofu to air fryer basket and air fry for 12 minutes at 200°C. Brush some oil on the surface if necessary. - Assemble and garnish– Taste the sauce and adjust accordingly before turning off the stove. I’d remove the coriander root at this point.
In a serving dish, combine cooked tomato sauce and tofu. Enjoy with a bowl of warm rice.
Tips to make the best Vietnamese tofu in tomato sauce
- The longer you simmer the tomato, the better and more concentrated it tastes. I learned that from my in-laws when it comes to cooking with less condiments.
- I use ripe tomatoes for their juicy flesh and softness, which helps create a thick and rich gravy.
- My secret ingredient to make the best tofu in tomato sauce is coriander root! Yup, just like in Thai cooking. Note that it’s only to infuse the flavor and aroma, so remove it when the tomato sauce is cooked!
- Using a good fish sauce brings an adequate source of umami and saltiness. Not too fishy and, most importantly, not packed with artificial ingredients.
Storage tips
For any leftovers, transfer them into a container and store them in the fridge for up to 3 days.
Is Vietnamese Tofu in Tomato Sauce Healthy?
Vietnamese tofu can be healthy if you cook it the right way. Tofu is rich in protein, and tomato is packed with antioxidants.
To cook healthy Vietnamese tofu in tomato sauce, opt for air frying the tofu instead of deep frying, and use minimal to no highly processed ingredients and a controlled portion of salt and sugar in the sauce.
Southeast Asian salad recipes to pair with
- Mango salad with torch ginger
- Thai spicy corn and cucumber salad
- Zesty pineapple salad
- Vietnamese fresh salad roll
Other Asian recipes you might like
Air-fried Vietnamese Tofu with Tomato Sauce
4
servings5
minutes20
minutes240
kcalAir-fried tofu crispy on the outside, soft on the inside, with sweet, sour, and garlicky tomato sauce – This Vietnamese tofu in tomato sauce is a satisfying and nutritious homemade plant-based protein dish. Serve it with warm rice and fresh veggies for a well-balanced lunch or dinner.
Ingredients
- Tofu
6 pieces Firm block tofu / 500g – cut into medium cubes
1 tsp Salt
1.5 tsp Turmeric powder
- Tomato Sauce
4-5 Ripe tomatoes – cut into dice
3 tbsp Tomato puree
1 big Red onion – chop into tiny dice
3 cloves Garlic – smash & chop thinly/grated
20 g Spring onion – (separate the white and green parts) chop them and set aside the green part for garnishing.
2 tsp Red Boat fish sauce
1 tbsp Chili sauce – for a homemade recipe, check my Chili Garlic Sauce
1 Coriander root (with part of the stem attached) – washed
1 tbsp Chili coarse/flakes – Medium level
1/4 tsp Black pepper
1 tbsp Olive oil/Avocado oil
Directions
- Sautee and leave the tomatoes to simmer– Heat the oil in the skillet over medium heat, add the chopped onion, and cook until translucent. Add chopped garlic, stir a little, and bring in all the chopped tomatoes along with the juice. Stir to mix, reduce the heat to low, and leave it to simmer with the lid on for 10 minutes. Stir occasionally to avoid burning.
- Meanwhile, cut the tofu into cubes and mix them well with turmeric and salt in a bowl (using a glove). Leave them to marinate for a bit.
- Continue simmering the tomato sauce with the rest of the ingredients. Once the tomato softens, add the rest of the ingredients for the tomato sauce (except for the green part of the scallion) and stir to mix. Leave it to simmer for another 10 minutes with a lid on.
- Meanwhile, transfer the tofu coated with turmeric to the fryer and cook for 12 minutes at 200°C.
- Once the timer is done and the tomato sauce is nicely incorporated, remove the coriander root. Transfer the sauce into a serving dish together with the air-fried tofu. Garnish with chopped spring onions and enjoy them warm.
Equipment used
- Ninja Air Fryer Pro 4-in-1Check on Amazon
Notes
- The longer you simmer the tomato sauce with the rest of the ingredients, the stronger the flavor it creates!
🥣 If you’ve given this recipe a try, I’d really love to hear how it turned out! Don’t hesitate to leave a comment below.
