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Vietnamese-Style Tofu with Gingery Tomato Sauce
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.
6
Servings
45 minutes
Ingredients
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2
14-ounce containers firm OR extra-firm tofu, drained, cut into ¾- to 1-inch cubes
-
2
tablespoons cornstarch
Directions
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01Line a rimmed baking sheet with a double layer of paper towels. Distribute the tofu cubes in a single layer on top and cover with additional paper towels. Place another rimmed baking sheet on top, then set a few cans or jars on top as weights; let stand for about 15 minutes. Meanwhile, in a large bowl, stir together the cornstarch and ¼ teaspoon each salt and pepper.
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