Stuffed Tofu with Tomatoes / Đậu Hủ Nhồi Thịt Sốt Cà Chua

When I think of classic Vietnamese home-cooked meals, I tend to think of Thit Kho Trung (braised pork belly and eggs), Canh Bi (winter melon soup), or Dau Hu Nhoi Thit Sot Ca Chua. This recipe, a childhood favorite, sparks incredible memories for me. Seeing my mom make this in the kitchen, the smell of fried stuffed tofu braised in tomato sauce inspired me to cook more.

I owe it all to my mom for putting food on our table and passing down our Vietnamese culture through food.

What is Stuffed Tofu / Dau Hu Nhoi Thit?

You won’t find this dish on the menu at most Vietnamese restaurants; it’s a homemade staple, usually prepared by moms or grandmas.
I stuff tofu pockets with a blend of ground pork, wood ear mushrooms, and glass noodles, then deep fry them. Next, we elevate the dish by braising it in a savory tomato sauce, ensuring the tofu absorbs all those delectable flavors.

Today, I’m opting for pre-packaged fried tofu squares from my local Vietnamese grocery store. Alternatively, you can purchase extra firm tofu, slice it, and fry it yourself, depending on your preference. I’d categorize myself as being on the lazier side and will take little shortcuts when I can.
We’ll cut the tofu into four equal triangles, then cut a slit down the middle for our filling.

*If you can’t find these big squares, and your store only has the smaller squares, you can still use those! Cut that in half, and remove some of the tofu to create a pocket instead.

For the filling, rehydrate the dried wood ear mushroom and bean thread noodles for 10 minutes, then chop them up into small pieces before combining them with the rest of the filling.
Add a spoonful of the filling into the center of the tofu, and smooth out the sides using the back of your spoon.

Fry the stuffed tofu on all sides, then braise it in the tomato sauce! You could completely skip the tomatoes if you prefer to have deep-fried stuffed tofu, too!

Stuffed Tofu with Tomatoes / Đậu Hủ Nhồi Thịt Sốt Cà Chua

4.9 from 13 votes

Servings

4

servings

Prep time

45

minutes

Cooking time

45

minutes

Ingredients

• 12 oz 12 Fried Tofu Squares

• Filling:

• 1/2 lb 1/2 Lean Ground Pork

• 1/2 small 1/2 Shallot

• 2 2 stalks Green Onion

• 1/4 cup 1/4 Dried Wood Ear Mushroom

• 1/4 cup 1/4 Bean Thread Noodles

• 1 tbsp 1 Minced Garlic

• 1/2 tbsp 1/2 Fish Sauce

• 1/2 tbsp 1/2 Sugar

• 1/2 tbsp 1/2 MSG

• 1 tbsp 1 Oil

• Salt and Pepper

• Tomato Sauce:

• 4 4 Roma Tomatoes

• 1/2 small 1/2 Shallot

• 2 2 stalks Green Onion

• 1 tbsp 1 Tomato Paste

• 1 tbsp 1 Minced Garlic

• 1 cup 1 Water

• 1 tbsp 1 Fish Sauce

• 1 tbsp 1 Sugar

• 1 tbsp 1 Chicken Bouillon

• Salt and Pepper

• Garnishes:

• Green Onion

Directions

• Cut tofu into triangles and make a slit down the middle for the filling. Put aside
• Rehydrate dried wood ear mushroom and bean thread noodles in warm water for 10 minutes. Drain and rinse. Cut into little pieces
• 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
• 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
• 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
• 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
• Season with fish sauce, sugar, chicken bouillon, salt and pepper
• Bring up to a low boil, add stuffed tofu, and let that simmer covered for half an hour
• Garnish with green onions, and serve with rice

Recipe Video

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