Recipe courtesy of Luke Nguyen

Crisp Tofu Cooked In Tomato Pepper Sauce: Dau Hu Sot Ca

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  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 servings
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7 fluid ounces/ 200 ml vegetable oil

1 pound, 2 ounces/ 500 g silken tofu, drained and cut into 1 1/4-inch/3 cm cubes

3 cloves garlic, minced (1 tablespoon)

1 tablespoon minced red Asian shallots

1 bird's eye chile, finely sliced

4 ripe tomatoes, roughly chopped

Sea salt

2 teaspoons sugar

2 tablespoons fish sauce

3 spring onions (scallions), cut into 2-inch/ 5 cm lengths

1 teaspoon freshly ground black pepper

2 fresh coriander (cilantro) sprigs, for serving


  1. Pour the oil into a wok and heat to 350 degrees F/180 degrees C or until a cube of bread dropped into the oil browns in 15 seconds.
  2. Add the tofu, cooking it in 2 batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to kitchen paper-lined tray to drain.
  3. Carefully, transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon oil in the wok.
  4. Now add the garlic, Asian shallots, and chile to the wok and stir-fry for 1 minute, or until fragrant.
  5. Add the tomatoes, 1/2 teaspoon salt, sugar, and fish sauce, stir and allow the tomatoes to break down.
  6. Add 3 1/2 fluid ounces/ 100 ml water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes.
  7. Add the crisp tofu, spring onions, and black pepper, folding it all together, and simmer for no longer than 1 minute as we want to keep the crisp texture of the tofu.
  8. Garnish with coriander (cilantro).