Vietnamese Tofu Food

VIETNAMESE TOFU WITH TOMATO SAUCE (ĐậU SốT Cà CHUA)

Steps:

• Cut the tofu blocks in half lengthwise (so they're thinner and remove more moisture), then again into smaller pieces to help remove more moisture.
• Press out moisture from the tofu: the tofu on a plate, with a kitchen towel or paper towels above and below the tofu. Cover with another plate to slightly weigh it down to remove moisture for 20-30 minutes. This will help prevent the oil from splattering during frying. Here's how it looks after pressing.
• Fry the tofu. Heat a pot of oil to 300 F, then add 4-6 pieces of tofu at a time to fry until golden brown, making sure to move them around a bit right after adding so they don't stick. It should only be a few minutes each. Remove the fried ones to plate with paper towel to drain excess oil, and continue frying the rest until they're all fried.
• Slice the tomatoes into bite sized pieces, about 4-8 pieces per tomato. It will help them cook quicker too.
• In a new medium sized pot, add all the sauce ingredients. Bring to a boil on high heat, then lower to simmer at 30% heat for about 10 minutes, or until tomatoes are cooked through and the liquid reaches your desired concentration.
• Taste the sauce at this point. See if it needs any more tomato paste, fish sauce, salt or sugar. If the tomatoes aren't super flavorful or ripe to start, I like to add more tomato paste, sugar, and maybe some salt at this point.
• Add the tofu to the pot, toss to combine.
• Keep mixing for a few minutes so the tofu warms up and soaks up some of the sauce. Retaste and adjust as necessary then top with sliced scallions and serve!

VIETNAMESE TOFU

Steps:

• Preheat oven to 160 degrees F or warm. Spray 9x9 inch baking pan with cooking spray. Stir together cornstarch, salt and pepper in shallow bowl; coat tofu cubes with mixture.
• Heat oil in large skillet over medium-high heat until hot. Add coated tofu in single layer; sprinkle with remaining cornstarch mixture.
• Cook, without turning, 8 to 10 minutes or until browned; shake skillet once or twice while cooking to loosen tofu from skillet.
• Turn tofu over with turner and cook 3 to 4 minutes more or until browned. Remove tofu from skillet and place in baking pan.
• Add onions and mushrooms to skillet; cook 3 to 4 minutes or until onions are tender, stirring occasionally.
• Add undrained tomatoes, sugar and soy sauce to skillet; bring to a boil. Reduce heat to medium and simmer 8 to 10 minutes or until slightly thickened.
• Pour tomato mixture over tofu. Place in warm oven 30 minutes to allow tofu to absorb flavor from the sauce. Sprinkle with green onions and serve.

VIETNAMESE TOFU SALAD

Steps:

• Make up the dressing/marinade by mixing all the dressing ingredients together in a bowl.
• Set aside.
• Drain the tofu on kitchen paper and cut the block in half and then slice each block through on it's horizontal line leaving 4 "steaks".
• Place the steaks of tofu in a flat dish and pour over about a ¼ of the marinade leaving for about 20 minutes.
• Heat the oil in a fry pan over a medium setting and gently place the slices of tofu into the pan.
• Fry until brown and the edges are starting to crisp up.
• Remove from the pan and leave to cool.
• Once cooled slice into ¼ inch strips.
• In a large bowl mix together the shredded cucumber, red pepper, mange tout, spring onions, bean sprouts, crushed roasted peanuts, sliced marinated tofu and coriander.
• Pour over the remaining dressing and gently toss to coat all ingredients.
• Serve.