Crisp Tofu Cooked In Tomato Pepper Sauce: Dau Hu Sot Ca

Recipe courtesy of Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Sapa pt. 1
TOTAL TIME: 45 min
Prep: 25 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings


  • 7 fluid ounces/ 200 ml vegetable oil
  • 1 pound, 2 ounces/ 500 g silken tofu, drained and cut into 1 1/4-inch/3 cm cubes
  • 3 cloves garlic, minced (1 tablespoon)
  • 1 tablespoon minced red Asian shallots
  • 1 bird's eye chile, finely sliced
  • 4 ripe tomatoes, roughly chopped
  • Sea salt
  • 2 teaspoons sugar
  • 2 tablespoons fish sauce
  • 3 spring onions ( scallions), cut into 2-inch/ 5 cm lengths
  • 1 teaspoon freshly ground black pepper
  • 2 fresh coriander ( cilantro) sprigs, for serving
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Pour the oil into a wok and heat to 350 degrees F/180 degrees C or until a cube of bread dropped into the oil browns in 15 seconds.

Add the tofu, cooking it in 2 batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to kitchen paper-lined tray to drain.

Carefully, transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon oil in the wok.

Now add the garlic, Asian shallots, and chile to the wok and stir-fry for 1 minute, or until fragrant.

Add the tomatoes, 1/2 teaspoon salt, sugar, and fish sauce, stir and allow the tomatoes to break down.

Add 3 1/2 fluid ounces/ 100 ml water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes.

Add the crisp tofu, spring onions, and black pepper, folding it all together, and simmer for no longer than 1 minute as we want to keep the crisp texture of the tofu.

Garnish with coriander (cilantro).



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