Tofu in Spicy Tomato Sauce with Fermented Bean Curd
80% chuẩn vị · Vietnamese-Inspired
A flavorful twist on the classic, incorporating the umami depth of fermented bean curd (tau tri) and a touch of chili for a spicier, more complex profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Firm Tofu500g
- Tomatoes300g
- Garlic4 cloves
- Shallots1 large
- Fermented Bean Curd (Tau Tri)2 cubes
- Chili Pepper1-2
- Vegetable Oil3 tbsp
- Fish Sauce1.5 tbsp
- Sugar1 tsp
- Salt1/4 tsp
- Black Pepper1/4 tsp
- Water75ml
- Cilantrosmall bunch
Các bước
- 1
Cut tofu into 2-3 cm cubes. Pat dry thoroughly.
- 2
Heat 2 tbsp vegetable oil in a non-stick pan over medium-high heat. Fry tofu cubes until golden brown on all sides. Remove and set aside.
- 3
Finely chop garlic and shallots. Mince chili pepper (adjust to spice preference). Mash fermented bean curd cubes with a fork.
- 4
Dice tomatoes.
- 5
In the same pan, add the remaining 1 tbsp oil. Sauté garlic, shallots, and chili until fragrant.
- 6
Add mashed fermented bean curd and cook for 1 minute, stirring constantly.
- 7
Add diced tomatoes. Cook until softened and broken down, about 5-7 minutes.
- 8
Stir in fish sauce, sugar, salt, and pepper. Add water and bring to a simmer.
- 9
Gently return the fried tofu cubes to the pan. Simmer for 7-10 minutes, allowing the tofu to absorb the sauce.
- 10
Chop cilantro for garnish.
- 11
Serve hot, garnished with cilantro.
