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Stuffed Tofu in Tomato Sauce

Stuffed Tofu in Spicy Tomato Sauce

Full of Plants
Tofu stuffed with veggies and served in a flavorful, spicy, and sweet tomato sauce. A famous Vietnamese dish!
Prep Time 50 mins
Cook Time 20 mins
Course Main Course
Cuisine Vietnamese
Servings 5 Stuffed Tofu
Calories 244 kcal

Ingredients
 
 

  • 5 pieces (about 500g) of fried tofu homemade or store-bought
  • 2-3 mushrooms finely chopped
  • 1/2 carrot very finely diced
  • 1/2 red bell pepper very finely diced
  • 1 tsp soy sauce
  • 1 tsp coconut sugar
  • 1/4 tsp salt

Tomato Sauce

  • 2 tbsp oil
  • 3 cloves of garlic minced
  • 1/2 red chili sliced
  • 2 green onions chopped
  • 3 tomatoes finely chopped
  • 3 tbsp ketchup
  • 2 tbsp coconut sugar start with one and adjust to your liking
  • 1 tsp soy sauce
  • 1/8 tsp ground black pepper
  • a pinch of salt as needed

Instructions
 

  • Start by preparing the stuffed tofu. Using a sharp knife, carve out the inside of each tofu piece, making sure you don't go all the way through. See photo for more detail.
  • Transfer the carved out tofu to a mixing bowl. Add the finely diced mushrooms, carrot, red bell pepper, soy sauce, coconut sugar, and salt. Using a fork, mash everything together until it forms a slightly chunky paste. Taste and adjust seasonings if needed. At this point, you can add some chili or chopped fresh herbs for extra flavor.
  • Fill the tofu pouches with the mashed tofu mixture, making sure to pack it tight. Be careful not to break the tofu pouches.
  • Heat two tablespoons of oil in a large non-stick skillet. Once hot, fry the stuffed tofu pieces on each side for about 5 minutes. This step is optional but makes the tofu crispy on the outside. Remove the tofu from the skillet and transfer to a plate lined with kitchen paper towel to remove excess oil.
  • In the same skillet, heat another two tablespoons of oil over medium heat. Once hot, add the garlic, sliced chili and green onions and cook for about 3 minutes.
  • Next, add the chopped tomatoes and cook for 8-10 minutes, or until they are cooked and have slightly thickened. Add the ketchup, coconut sugar, and soy sauce, and cook for another 2-3 minutes.
  • Add the stuffed tofu back to the skillet and cook for about 5 minutes, flipping them once to coat with the tomato sauce.
  • Add the ground black pepper, top with chopped green onions and serve with rice or quinoa on the side!
  • This stuffed tofu will keep for up to 3 days in the refrigerator.

Notes

Nutritional information is an estimate.

Nutrition

Serving: 1 Tofu (with sauce)Calories: 244 kcalCarbohydrates: 16.3 gProtein: 14.1 gFat: 15.7 gFiber: 2 gSugar: 9.4 g
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