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Tuesday, February 9, 2016

Dau Hu Sot Ca (Tofu in Tomato Pepper Sauce)

Dau Hu Sot Ca (Tofu in Tomato Pepper Sauce)

While I am at work during the night, I sometimes have some free time to explore new recipes online.  Most of the time I am looking at recipes full of oils and added meat/dairy, and wondering how I can transform them into a plant based recipe that will taste amazing.
I also spend most of my time and effort doing that to Asian dishes.  I love the food and people and really think I was a chef somewhere in Asia in my past life.
I usually cook food from Korea, China and Japan.  They are my staple (well, rice is really my staple, and everything else is on the side).  Today I wanted to expand my taste buds and see what other great dishes are out there.  I thought I would start with an easy dish, and it comes to us from Vietnam.  
I apologize for not having detailed pictures along the way, but this one is easy enough that you can do it without.
Here are the ingredients and you will see just how simple great flavor can be.

Ingredients:

1 12oz block of firm or extra firm tofu.  Drained and sliced into 12 even cubes. (dry the pieces on some paper towels)
1 14oz can of chopped tomatoes, with liquid
1 large shallot, peeled and sliced thin
3 cloves garlic, peeled and chopped up small
3 green onions, cleaned and sliced thin
2 heaping tablespoons of sambal oelek (chili paste)
1 teaspoon ground white pepper (or black is ok too)
1 tablespoon low sodium soy sauce

Place a large, nonstick saute pan over medium heat.  Let the pan heat up for a few minutes.
Add the tofu pieces, and let brown up on all sides.  This will take about 12-15 minutes.  Take your time and let each side get nice and golden brown.  With no oil, it takes a little longer, but it is worth it.
When all the sides are golden brown, remove the tofu (carefully) and set on a plate.  Don't place in bowl, you want them to stay crispy.
In the same pan, over medium heat, add the shallots and garlic and saute for 2 minutes.  Stir often, you don't want the garlic to burn.
Add the can of tomatoes, with liquid and the sambal oelek, and stir well.
Next in the pan is the pepper and soy sauce, stir well.
Allow this mix to simmer for 10 minutes, stirring occasionally.
After 10 minutes, add the tofu and the green onions and stir around carefully, making sure to coat each piece of tofu.
Let simmer another minute, and serve.
If you want, you can add the tofu in and let simmer a little longer, and it will absorb more of the flavors.  I did this and enjoyed it both ways.
I hope you give this recipe a try and enjoy it as much as I did. :)

4 comments:

  1. Michael,this sounds very good! Is the chili paste very spicy/hot?

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    Replies
    1. Not super hot at all. You can adjust the amount you put in. Maybe start with half and taste it. It is a warm heat, not a knock your socks off heat. :)

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  3. I'll be making this for tonight and my lunch at work tomorrow. Hope it makes enough,

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