Dau Hu Sot Ca

Name: Dau Hu Sot Ca
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 400 g tofu; 3 tomatoes; 2 shallots; 1 tbsp fish sauce or soy; 1 handful scallions; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Dau Hu Sot Ca is a dish that embodies the unpretentious warmth of Vietnamese home kitchens. Crafted for everyday enjoyment, it finds its place on tables where family recipes are passed down through practice rather than precise measurements. This version captures the essence of familial cooking, where salt is judged by hand and the generosity of fat speaks to a shared meal.

The dish presents a harmonious blend of soft tofu and tender tomatoes, brought together with the subtle sweetness of shallots. Fish sauce or soy adds a depth that enhances the natural flavors, while scallions introduce a fresh, green note. The result is a comforting balance of savory and sweet, familiar and satisfying.

Ingredients

400 gtofu
3tomatoes
2shallots
1 tbspfish sauce or soy
1 handfulscallions
to tastefine sea salt

Method

Begin by preparing the ingredients: Cut the 400 g tofu into 1-inch cubes and set aside. Dice the 3 tomatoes into small pieces and finely slice the 2 shallots. Chop a handful of scallions into small rounds, separating the white and green parts. Season the tofu lightly with fine sea salt to enhance its flavor.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced shallots and cook slowly, stirring occasionally, until they become translucent and fragrant, about 3-4 minutes. This will form a flavorful base for the sauce.
Add the diced tomatoes to the skillet with the shallots. Stir gently, allowing the tomatoes to break down and release their juices. Cook until the tomatoes are soft and form a chunky sauce, about 5-7 minutes. The mixture should be thick and aromatic.
Gently add the seasoned tofu cubes to the tomato mixture. Stir carefully to coat the tofu with the sauce, ensuring not to break the cubes. Cook for another 5 minutes, allowing the tofu to absorb the flavors and the sauce to thicken slightly.
Add 1 tablespoon of fish sauce or soy sauce to the skillet, depending on your preference. Stir to combine, and let it simmer for an additional 2 minutes. The sauce should be well-integrated with the tofu, and the aroma should be rich and savory.
Taste the dish and adjust the seasoning with fine sea salt if needed. The sauce should be balanced, with a hint of saltiness and umami from the fish sauce or soy sauce.
Finally, sprinkle the chopped green parts of the scallions over the dish for a fresh, vibrant finish. Serve the Dau Hu Sot Ca hot, accompanied by steamed rice, and enjoy as a shared meal.