Vietnamese Tofu Recipe

Name: Vietnamese Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: cooking spray; 1/2 cup cornstarch; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 (18 ounce) package firm tofu, drained, cut into 1 inch cubes; 1/2 cup peanut oil; 1 1/4 cups onions, chopped; 1 1/2 cups portabella mushrooms or 1 1/2 cups shiitake mushrooms, chopped; 1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts, use Petite); 1 tablespoon granulated sugar; 2 tablespoons soy sauce; 1/4 cup thin green onion, bias-cut; hot cooked rice (optional)

Servings: persons

cooking spray
1/2 cup cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (18 ounce) package firm tofu, drained, cut into 1 inch cubes
1/2 cup peanut oil
1 1/4 cups onions, chopped
1 1/2 cups portabella mushrooms or 1 1/2 cups shiitake mushrooms, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts, use Petite)
1 tablespoon granulated sugar
2 tablespoons soy sauce
1/4 cup thin green onion, bias-cut
hot cooked rice (optional)

1
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.
2
Heat oil in large skillet over medium-high heat until hot. Add coated tofu in single layer; sprinkle with remaining cornstarch mixture.
3
Cook, without turning, 8 to 10 minutes or until browned; shake skillet once or twice while cooking to loosen tofu from skillet.
4
Turn tofu over with turner and cook 3 to 4 minutes more or until browned. Remove tofu from skillet and place in baking pan.
5
Add onions and mushrooms to skillet; cook 3 to 4 minutes or until onions are tender, stirring occasionally.
6
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.
7
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: cooking spray, 1/2 cup cornstarch, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and more.

Yes, Vietnamese Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Tofu

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