Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Tofu and Tomato Stir-Fry (Đậu Phụ Xào Cà Chua)
A vibrant Vietnamese stir-fry featuring crispy pan-fried tofu combined with fresh tomatoes, aromatic garlic, and sweet onions. This light yet satisfying dish captures the essence of Vietnamese home cooking with its balance of savory and fresh flavors, perfect served over steamed rice.
45 min
Easy
3 servings
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Taste Profile
Sweet3/10
Salty5/10
Sour3/10
Umami6/10
Spicy1/10
🥄 Texture
Crispy on the outside from pan-fried tofu with a soft, slightly creamy interior. Juicy, slightly broken-down tomato wedges and tender translucent onion rings create a mix of saucy and meaty textures that coat the rice.
👃 Aroma
Garlic and lightly caramelized onion give a warm, savory top note while fish sauce (or soy) adds a deep, savory/umami backbone. Ripe tomato sweetness and toasted tofu aromas round out the scent profile with a mild, homey fragrance.
🍷 Pairs Well With
Light, crisp options work best — jasmine iced tea or a cold Vietnamese-style lager; alternatively a dry Riesling or Sauvignon Blanc to cut the dish's savory richness.
🥗 Side Dishes
Steamed jasmine rice (recommended) and quick pickled carrots/daikon (do chua) to add brightness. Other good sides: a simple cucumber salad with rice vinegar, or sautéed leafy greens (bok choy or morning glory) to balance the meal.
Ingredients(9 items)
- 114 ounces tofu (pressed and cubed)
- 23 large tomatoes (cut into wedges)
- 31 medium onion (sliced into thick rings)
- 44 cloves garlic (minced)
- 52 tablespoons vegetable oil (for cooking)
- 61 tablespoon fish sauce (optional, or soy sauce as substitute)
- 71 teaspoon sugar
- 81/4 teaspoon black pepper
- 92 tablespoons water
Nutrition Information(per serving)
165
Calories
12.8g
Protein
10.2g
Carbs
9.5g
Fat
Instructions
- 1
Press the tofu between paper towels for 15-20 minutes to remove excess moisture, then cut into 3/4-inch cubes.
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- 3
Once the oil is hot, carefully add the tofu cubes in a single layer. Pan-fry for 3-4 minutes on each side until golden brown and crispy. Transfer to a plate and set aside.
- 4
Add the remaining tablespoon of oil to the same wok and heat until shimmering.
- 5
Add the minced garlic to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn it.
- 6
Add the sliced onions and stir-fry for 2-3 minutes until they begin to soften and become translucent.
- 7
Add the tomato wedges to the wok and stir gently for 2-3 minutes until the tomatoes start to release their juices.
- 8
Return the crispy tofu to the wok and gently fold it into the vegetables.
- 9
Add the fish sauce (or soy sauce), sugar, black pepper, and water. Stir everything together gently to combine.
- 10
Simmer for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 11
Taste and adjust seasonings as needed. Transfer to a serving bowl and serve hot over steamed jasmine rice.
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