Stuffed Tofu in Spicy Tomato Sauce
Tofu stuffed with veggies and served in a flavorful, spicy, and sweet tomato sauce. A famous Vietnamese dish!
Ingredients
- 5 pieces 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 adjust to taste
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. Take a look at the 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 them to a plate lined with a 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 them 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 kcal | Carbohydrates: 16.3 g | Protein: 14.1 g | Fat: 15.7 g | Fiber: 2 g | Sugar: 9.4 g