Vietnamese đậu hũ sốt cà chua pairs tofu with tomato sauce, an unlikely, but delicious combination. The tofu sometimes is deep-fried, but we opted to pan-fry it; it’s sometimes stuffed with pork or pork may be simmered into the sauce, but here we make a meat-free version. Pressing the tofu releases excess water so the texture is drier and the surface browns better. Fresh tomatoes make the best sauce, but canned whole tomatoes also work. Serve with steamed jasmine rice.