Wednesday, January 22, 2014

Dau Sot Ca Chua (Tofu in Tomato Sauce)

Dau Sot Ca Chua (Tofu in Tomato Sauce)
Since my chinese mother grew up in Hanoi, I was blessed with both homemade Chinese and Vietnamese food during my childhood.  Dau Sot Ca Chua over a fluffy bowl of steamed rice was one of my favorite comfort foods growing up.  The tofu acts like a sponge and soaks up all the flavors of the sauce.

Dau Sot Ca Chua
1 lb. medium-firm tofu
5 large ripe tomatoes
1 medium yellow onion
1 tsp fish sauce
1/2 tsp sugar
salt to taste
2 tbsp oil for pan-frying
minced scallions for garnish, optional

Cut tofu into 1-inch cubes.  Drain tofu pieces on paper towels to remove excess moisture and minimize spatter.
While tofu is draining, julienne the onion.  Remove the stems and seeds from the tomatoes and dice.
In a large sauce pan, pan-fry the tofu cubes for 1-2 minutes on each side to a golden yellow.  Remove tofu from pan and set aside.
Add onions to pan and cook until translucent.  Add tomatoes and cook until soft.  Add a few tablespoons of water if too dry or if you want more sauce.  Stir in fish sauce and sugar.  Do a taste test.  If needed, add salt to taste.  Add tofu and let simmer for about 15 minutes.  Sprinkled with minced scallions.  Serve over steamed rice.
The flavor really soaks into the tofu if made one day prior to be reheated the next day.


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