Vietnamese-Style Tofu with Gingery Tomato Sauce

配料

Two 14-ounce containers firm OR extra-firm tofu, drained, cut into ¾- to 1-inch cubes

2 tablespoons cornstarch

Kosher salt and ground black pepper

4 tablespoons grapeseed or other neutral oil, divided

2 tablespoons minced fresh ginger

2 medium garlic cloves, minced

1 bunch scallions, thinly sliced, whites and greens reserved separately

1¼ pounds ripe tomatoes, cored and chopped OR 28-ounce can peeled whole tomatoes, drained, ½ cup juices reserved, tomatoes crushed by hand

2 tablespoons fish sauce, plus more if needed

步骤

Line a rimmed baking sheet with a double layer of paper towels. Distribute the tofu cubes in a single layer on top and cover with additional paper towels. Place another rimmed baking sheet on top, then set a few cans or jars on top as weights; let stand for about 15 minutes. Meanwhile, in a large bowl, stir together the cornstarch and ¼ teaspoon each salt and pepper.

Remove the weights and baking sheet from the tofu. Pat the tofu dry with fresh paper towels, then add the cubes to the cornstarch mixture. Gently toss until evenly coated.

In a 12-inch nonstick skillet over medium-high, heat 1½ tablespoons oil until shimmering. Add half of the tofu in an even layer and cook, stirring occasionally, until golden brown on all sides, 6 to 7 minutes; transfer to a paper towel–lined plate. Using 1½ tablespoons of the remaining oil, brown the remaining tofu in the same way; wipe out the skillet.

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the ginger, garlic and scallion whites, then cook, stirring, until fragrant, 30 to 60 seconds. Stir in the tomatoes (and ½ cup juices, if using canned tomatoes) and ¼ teaspoon pepper; cook, stirring often, until the tomatoes begin to release their liquid, 1 to 2 minutes (if using canned tomatoes, simply bring to a simmer). Cover, reduce to medium and simmer, stirring occasionally, until the tomatoes have broken down and the sauce has thickened, 10 to 12 minutes.

Stir in the fish sauce, followed by the tofu. Cook, stirring, until the tofu is heated through, 1 to 2 minutes. Off heat, taste and season with pepper and additional fish sauce, if needed. Transfer to a serving dish and sprinkle with the scallion greens.

备注

Vietnamese đâu hũ sôt cà chua pairs tofu with tomato sauce, an unlikely, but delicious combination. The tofu sometimes is deep-fried, but we opted to pan-fry it; it’s sometimes stuffed with pork or pork may be simmered into the sauce, but here we make a meat-free version. Pressing the tofu releases excess water so the texture is drier and the surface browns better. Fresh tomatoes make the best sauce, but canned whole tomatoes also work. Serve with steamed jasmine rice.