Dau Hu Sot Ca Chua Chay / Vegan Vietnamese Tofu in Tomato Sauce

I’ve spent the last three years as a full-time food content creator, posting Vietnamese and Asian recipe videos nearly every single day. Over that time, one of the most requested things I’ve been asked for is more vegan/vegetarian Vietnamese dishes. So if you’re one of the many people who have asked for it, I just want you to know that I hear you, and I’m finally giving this corner of my recipe box the attention it deserves, starting with an absolute classic Vietnamese dish. Now, if you grew up in a Vietnamese household, you should already know this bowl by heart. Dau Hu Sot Ca Chua, a deep-fried tofu dish that’s braised in a sweet and savory tomato sauce that is so incredibly comforting. Perfect for busy weeknights, and it comes together in about 15 minutes. This adaptation of the standard one is fully plant-based and, in my opinion, just as good as the original.

Now this recipe is only possible because I finally have a vegan fish sauce option that I fully believe in. If you’ve been following me for a while, you know that about a year ago I launched my own fish sauce, Dear Mam, and the response from everyone who has tried it so far has been incredible. As a result, I now have the opportunity to grow the line, and I honestly could not be more excited to tell you that a Dear Mam vegetarian fish sauce is finally on the way. So everyone who lives with a fish allergy or follows a vegetarian or vegan diet will finally get to cook with that same deep, rounded umami. This recipe puts it to work beautifully, so consider this your first taste of what’s coming.

What Is Dau Hu Sot Ca Chua Chay?

Dau hu sot ca chua chay translates to vegetarian tofu in tomato sauce. “Chay” simply means vegetarian, which tells you right away that this version skips anything from the sea. You take golden-fried tofu, simmer it in a bright tomato sauce made from fresh tomatoes, aromatics, and seasonings, then spoon the whole thing over hot white rice.

The fried tofu soaks up the tangy, savory sauce while holding onto its chewy bite, and the tomatoes cook down into something glossy and rich. It’s humble food, and it’s exactly the kind of cooking that made me fall in love with Vietnamese food.

A Note on Dear Mam Vegetarian Fish Sauce

I’ll be honest with you, veganizing Vietnamese food gets tricky the moment fish sauce enters the picture, because it carries so much of the flavor, and I truly consider it the lifeblood of Vietnamese cuisine and culture. That challenge is exactly why we created a vegetarian version. Dear Mam, vegetarian fish sauce delivers that fermented, umami-rich savoriness so your chay cooking never tastes like it’s missing something. Our version is made with pineapples and mushrooms as a base, and in most of my recipes, I want you to consider it as a true 1:1 replacement. And in this specific recipe, it does the heavy lifting on the seasonings, and I think you’ll be hard-pressed to notice any difference in flavor compared to the original version of this dish.

How to Make Dau Hu Sot Ca Chua Chay

Prep everything first. Mince your shallots and garlic, cut the tomatoes into wedges, and slice your green onions for garnish. Keep the fried tofu within reach. This dish moves quickly once the heat comes on, so set yourself up for success before you start cooking.

Bloom the aromatics. Warm a splash of oil in a small pot over medium heat. Add the minced shallots and garlic, then stir until fragrant, about 1 minute. Watch them closely so they soften without browning. Then add in the tomato paste and let it cook for another minute to allow its natural sugars to caramelize and deepen our sauce.

Break down the tomatoes. Add the tomato wedges and stir well. Let them cook for about 5 minutes, until they soften and start to break apart into a sauce.

Season the sauce. Pour in the water, then add the Dear Mam vegetarian fish sauce, sugar, and MSG. Stir everything together and let it simmer gently until the flavors marry.

Add the fried tofu. Slide the fried tofu into the sauce and stir gently to coat every piece. Place a lid on the pan or pot, and lower the heat. Let it simmer for 5 to 7 minutes so the tofu can absorb all that flavor. Make any final adjusments to the seasonings and finish with fresh ground black pepper

Garnish and serve. Serve on the side or directly over a bowl of fluffy white rice. Garnish with green onions and more black pepper. Enjoy!

Frequently Asked Questions

Is dau hu sot ca chua chay vegan? Yes. This chay version stays fully plant-based, seasoned with vegetarian fish sauce instead of the traditional kind, so vegans, vegetarians, and anyone with a fish allergy can enjoy it freely.

What does “chay” mean? “Chay” means vegetarian in Vietnamese. When you see it added to a dish name, it signals a meatless, seafood-free version of the classic.

Can I make this without vegetarian fish sauce? You can. Soy sauce stands in as the closest substitute, added to taste. You’ll still get a delicious result, though a good vegetarian fish sauce like Dear Mam brings a deeper, more authentic umami.

What kind of tofu works best? Ready-made fried tofu keeps things fast and gives you that signature chewy, sauce-loving texture. If you prefer to fry your own firm or extra-firm tofu until golden and crisp, it works wonderfully.