Name: Vietnamese Tofu and Vegetable Bánh Cuốn with Tomato Sauce
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 8 pieces bánh cuốn (steamed rice rolls); 400 grams tofu (pressed and crumbled); 2 cups giá đỗ (bean sprouts, fresh); 200 grams củ đậu (water spinach, chopped); 3 large tomatoes (diced); 1 large onion (thinly sliced); 4 cloves garlic (minced); 2 tablespoons vegetable oil; 1 tablespoon fish sauce (or soy sauce for vegetarian option); 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup water

Vietnamese Tofu and Vegetable Bánh Cuốn with Tomato Sauce

This is a delightful Vietnamese dish featuring soft bánh cuốn (steamed rice rolls) filled with seasoned tofu, fresh bean sprouts, and water spinach, served with a aromatic tomato-based dipping sauce. The combination of tender rice rolls, protein-rich tofu, and fresh vegetables creates an authentic Vietnamese meal that is both nutritious and satisfying.

45 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty5/10

Sour3/10

Umami6/10

Spicy1/10

🥄 Texture

Delicate, silky rice rolls encase a crumbly, slightly browned tofu that provides a soft, mealy base. Fresh bean sprouts and chopped water vegetable add crisp, juicy crunch while the warm tomato sauce gives a smooth, slightly chunky coating.

👃 Aroma

Garlic and sautéed onion provide a warm, savory top note while cooked tomatoes lend a bright, slightly sweet-acid backbone. A hit of fish sauce (or soy) adds an oily, savory umami aroma that rounds out the fragrance.

🍷 Pairs Well With

Iced jasmine tea (tra da) or a crisp, dry white wine such as Sauvignon Blanc; a light Vietnamese lager is also a good match.

🥗 Side Dishes

Fresh herb platter (mint, cilantro, Thai basil) and extra bean sprouts; pickled carrot and daikon or a simple cucumber salad; Vietnamese fresh spring rolls (gỏi cuốn) or a small plate of fried shallots for crunch.

Ingredients(13 items)

18 pieces bánh cuốn (steamed rice rolls)

2400 grams tofu (pressed and crumbled)

32 cups giá đỗ (bean sprouts, fresh)

4200 grams củ đậu (water spinach, chopped)

53 large tomatoes (diced)

61 large onion (thinly sliced)

74 cloves garlic (minced)

82 tablespoons vegetable oil

91 tablespoon fish sauce (or soy sauce for vegetarian option)

101 teaspoon sugar

111/2 teaspoon salt

121/4 teaspoon black pepper

131 cup water

Instructions

Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.

Add the crumbled tofu to the pan and stir-fry for 3-4 minutes until it begins to brown slightly. Season with salt and pepper, then set aside on a plate.

In the same pan, add the remaining 1 tablespoon of oil and sauté the sliced onion for 2-3 minutes until softened and translucent.

Add the diced tomatoes to the pan and cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down.

Pour in 1 cup of water and add the fish sauce and sugar. Bring the sauce to a simmer and let it cook for 5-6 minutes until it reaches a sauce-like consistency. Taste and adjust seasoning as needed.

While the sauce is simmering, prepare the bánh cuốn filling by combining the cooked tofu, fresh bean sprouts, and chopped water spinach in a bowl. Mix gently to combine.

Carefully open each bánh cuốn rice roll and distribute the tofu and vegetable filling evenly among all 8 rolls. Gently roll them back up, being careful not to tear the delicate rice paper.

Arrange the filled bánh cuốn on a serving platter. Pour the warm tomato sauce over the rolls or serve it on the side as a dipping sauce.

Serve immediately while the bánh cuốn are still warm and the sauce is hot. Optionally, garnish with additional fresh bean sprouts and herbs if desired.