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!