Stuffed Tofu in Spicy Tomato Sauce

Say goodbye to boring tofu. Stuffed tofu is the new favorite!

Let me explain the concept quickly: Thick blocks of tofu are fried (or air-fried!) until golden brown. This creates a crust around the tofu and strengthens it. The inside is scooped out, seasoned, and mixed with sautéed vegetables and aromatics, then stuffed back into the tofu shell.

Finally, the tofu is gently simmered in a sweet-and-spicy tomato sauce until the crust turns chewy and soaks up all of that bold, savory flavor. It’s SUPER tasty and definitely different from your regular baked or sautéed tofu!

Just a quick heads-up: this is not a quick recipe. While it’s not difficult to make, it’s more time-consuming than my other recent tofu recipes. For quicker tofu recipes, check out my lemongrass air fryer tofu, General Tso’s tofu, or this saucy gochujang tofu.

⭐️ Why You Should Try It

A vegan take on the classic dish.

For those new to Vietnamese cuisine, this recipe is the plant-based version of a dish called “đậu hũ dồn thịt”. The principle stays the same: stuffed tofu served in a flavorful tomato sauce. What differs is that the original calls for stuffing the tofu with ground meat. In my version, I omit the ground meat, generously season the carved-out tofu, and return it to the tofu pockets. It’s not trying to replicate the original dish, but rather a plant-based twist inspired by it.

Sweet, salty, & spicy flavors.

Fans of sweet and salty dishes? You’re going to love this dish. The sauce is not your regular Italian tomato sauce. It’s seasoned with chili, plenty of garlic, green onions, and balanced with just the right amount of soy sauce and sugar. Here is what some readers have to say about it:

🥕 What You’ll Need

For The Tofu

• Tofu – For this recipe, I recommend using firm tofu, as it’s the one I got the best results with. Silken tofu is too soft and breaks easily, while extra-firm tofu tends to yield a gritty texture.
• Mushrooms – To create an interesting texture, I went with two different types of mushrooms. You’ve got fresh cremini mushrooms that bring heartiness and chewiness. Additionally, wood ear mushrooms add a subtle layer of crunch. Those are sold dried in well-stocked Asian supermarkets and must be rehydrated before using.
• Shallot – You can substitute it with half a small onion.
• Carrots – When it comes to the carrots, please avoid using the ones sold in plastic bags, those are not good quality and barely taste anything. Instead, pick fresh carrots from your local farmer’s market.
• Soy sauce – It brings umami and saltiness. Use coconut aminos or tamari for a gluten-free option.
• Salt, pepper, and sugar – To season the tofu and the vegetables. I used granulated white sugar, but you can replace it with maple syrup or coconut sugar for a refined-sugar-free alternative.

For The Tomato Sauce

• Tomatoes – Use large, ripe tomatoes for optimal flavor. The sauce tastes especially good in summer when tomatoes are in season, but it can be made year-round.
• Ketchup – Not only does it add a touch of sweetness, but it also helps deepen the color of the sauce.
• Garlic – Fresh garlic works best here. Don’t replace it with garlic powder.
• Green onions – For freshness and a mild onion-y flavor.
• Chili – Use half of a bird’s eye chili, also known as Thai chili.
• Soy sauce – For saltiness.
• Salt, pepper, and sugar – Again, you will find this trio of seasonings in the sauce. Sugar helps balance the tomatoes’ acidity and the chili’s spiciness. Note: If you’re using ripe summer tomatoes, you may want to slightly reduce the sugar.

🥣 Step-by-Step Instructions

1. Tofu

1. Air fry the tofu. Preheat your air fryer to 355°F (180°C). Then, remove the basket and line it with parchment paper. Arrange the tofu blocks on top and generously brush all sides with oil. Air fry for about 40 minutes, flipping halfway through.

2. Scoop out the inside. Using a knife, carve out the inside of each tofu piece, making sure you don’t go all the way through. Set the scooped-out tofu aside, as you will need it for the filling.

3. Sauté the vegetables. Sauté the minced shallots for 2-3 minutes. Then add the carrots, mushrooms, and wood ear mushrooms. Sauté for another 5-7 minutes, or until the carrots are tender.

4. Add the tofu. Slightly mash the scooped-out tofu using your hands and add it to the skillet. Stir to mix it with the mushrooms and carrots.
5. Season and cook. Add the soy sauce, sugar, salt, and pepper. Toss to coat and cook for another 3-5 minutes.

6. Stuff the tofu. Carefully fill each tofu pouch with the mashed tofu mixture and set aside.

2. Tomato Sauce

Now onto the tomato sauce!

1. Sauté the aromatics. Sauté the minced garlic, chili, and chopped green onions in the oil for 2-3 minutes.

2. Add the tomatoes. Add the diced tomatoes and cook for about 10 minutes, or until they have melted.

3. Season. Add the ketchup, sugar, water, soy sauce, ground black pepper, and salt. Stir to combine.
4. Add the tofu. Finally, add the stuffed tofu to the tomato sauce and cover the skillet with a lid. Simmer for about 5 minutes, flipping halfway through. Your tofu is now ready to be served!

🥬 Variations

When it comes to the filling, nothing is set in stone here! Feel free to use the vegetables you have on hand. You can use finely chopped cabbage, kale, green peas, or even cooked chickpeas for added texture. And if you want a meatier texture, you can mix the tofu with vegan ground meat, just remember to adjust the seasonings accordingly.

🍚 What to Serve It With

We love to serve it over jasmine rice, but any grain will work. Quinoa, farro, pearl barley, or this clay pot rice!

💬 FAQ

If you love sweet and salty flavors, you will love this dish! The stuffed tofu is super chewy, loaded with vegetables, and the sauce takes it to the next level by adding the perfect amount of heat!

🍛 More Tofu Recipes

Marry Me Tofu

Air Fryer Teriyaki Tofu

Easy Lemongrass Tofu

Vietnamese Tofu Loaf

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in October 2019 and updated with new process shots and detailed instructions in January 2026. You can see the older photos below.