Dau sot ca chua is Vietnamese home cooking at its simplest: firm tofu pan-fried until golden, then simmered in a savory tomato sauce with garlic, fish sauce, and scallions. It is savory first, with the tomato’s tang and just a little sweetness behind it — and it goes over steamed rice.
Ingredients
Serves 4.
- 14 oz (400 g) firm tofu
- 3 medium ripe tomatoes (about 1 lb / 450 g), diced
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 3 scallions, cut into 1-inch pieces (greens and whites)
- 2 tbsp fish sauce — or 2 tbsp vegan fish sauce or light soy sauce for a plant-based version (an untested swap; see notes)
- 1 tsp sugar
- 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil, plus more for frying
- 2 tbsp water, only if the tomatoes do not release enough liquid
For serving: steamed jasmine rice.
Method
- Prep the tofu. Drain and press 15 minutes for a firmer texture that holds up in the simmer. Pat dry and cut into 1/2-inch-thick rectangles or triangles — shapes that can be flipped in the pan without breaking.
- Pan-fry. Heat the oil in a large skillet over medium-high. Fry the tofu in a single layer, 3 minutes per side, until golden. Do not crowd the pan — work in batches. Transfer to a plate.
- Start the sauce. In the same pan, lower the heat to medium, add a little more oil if needed, and soften the garlic for about 30 seconds. Add the diced tomatoes and tomato paste. Cook, stirring, until the tomatoes break down and release their juices, 4 minutes. Add the 2 tbsp water only if the sauce looks too dry.
- Season. Stir in the fish sauce (or the plant-based substitute), sugar, and black pepper. Taste — it should be savory first, with the tomato’s tang and just a little sweetness behind it.
- Simmer the tofu. Return the tofu to the pan, spoon sauce over it, and simmer gently 6 minutes so the tofu absorbs the sauce. Add the scallions in the last 2 minutes.
- Serve hot over steamed rice.
Tips and ingredient notes
- Tofu: firm tofu pressed 15 minutes gives a golden crust that stands up to the simmer. Extra-firm also works; soft tofu will not.
- Tomatoes: ripe fresh tomatoes are the pick. Canned diced tomatoes are a fallback if fresh are watery or out of season.
- Tomato paste: a tablespoon deepens the sauce body.
- Plant-based version: vegan fish sauce or light soy sauce can replace the fish sauce — but this swap has not been tested, so season to taste and expect a slightly different balance.
- Honest limit: a home-kitchen adaptation of a common Vietnamese family dish.
Storage and food safety
Allergen note: the standard version contains fish (fish sauce); the plant-based swap contains soy. Tofu is a perishable protein: refrigerate leftovers promptly and use within 3 to 4 days. Reheat until steaming hot.
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