Stuffed Tofu with Tomatoes / Đậu Hủ Nhồi Thịt Sốt Cà Chua
Discover my Stuffed Tofu with Tomatoes (Đậu Hủ Nhồi Thịt Sốt Cà Chua) recipe - a tasty fusion of savory tofu, meat, and flavorful tomato sauce!
- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz Fried Tofu Squares
- 1/2 lb Lean Ground Pork
- 1/2 small Shallot
- 2 stalks Green Onion
- 1/4 cup Dried Wood Ear Mushroom
- 1/4 cup Bean Thread Noodles
- 1 tbsp Minced Garlic
- 1/2 tbsp Fish Sauce
- 1/2 tbsp Sugar
- 1/2 tbsp MSG
- 1 tbsp Oil
- Salt and Pepper
- 4 Roma Tomatoes
- 1/2 small Shallot
- 2 stalks Green Onion
- 1 tbsp Tomato Paste
- 1 tbsp Minced Garlic
- 1 cup Water
- 1 tbsp Fish Sauce
- 1 tbsp Sugar
- 1 tbsp Chicken Bouillon
- Salt and Pepper
- Green Onion
Instructions
- 1
Cut tofu into triangles and make a slit down the middle for the filling. Put aside
- 2
Rehydrate dried wood ear mushroom and bean thread noodles in warm water for 10 minutes. Drain and rinse. Cut into little pieces
- 3
Combine ground pork, minced shallot, green onions, rehydrated wood ear mushroom, bean thread noodles, minced garlic, and a splash of oil in a mixing bowl. Season with fish sauce, sugar, MSG, salt and pepper
- 4
Add a spoonful of the filling into the center of the tofu, and use the back of the spoon to flatten and smooth out the filling on the sides
- 5
Add 1/2 a cup of oil to the pan, fry stuffed tofu on each side, and add to a wire rack or dish with a paper towel to cool while we make the tomato sauce
- 6
To a clean pan, add oil and saute minced shallots and green onions until fragrant. Add tomato paste and cook for another 1 minute. Add quartered Roma tomatoes, minced garlic, and water
- 7
Season with fish sauce, sugar, chicken bouillon, salt and pepper
- 8
Bring up to a low boil, add stuffed tofu, and let that simmer covered for half an hour
- 9
Garnish with green onions, and serve with rice