Dau Hu Sot Ca - Tofu in Tomato Sauce

The everyday dish of Vietnamese home cooking: fried tofu in a sauce of fresh tomatoes, and nothing more. With rice and spring onions.

• 35 minutes
• 4 servings
• Main course

• vegan
• lactose-free
• nut-free
• calciumreich
• eiweissreich
• rich in iron
• antioxidant

Ingredients

• 500 g Tofu (firm, well drained, cubed)
• 500 g Tomatoes (ripe, diced)
• 120 g Onion
• 12 g Garlic
• 25 g Soy sauce (instead of fish sauce, to keep the dish vegan)
• 8 g Sugar
• 25 g Canola oil
• 30 g Spring onions (at the end)
• 240 g Rice (weighed raw)
• 2 g Salt (the soy sauce already salts it)

Instructions

1. Press the tofu between two plates for 20 minutes to release water. Then cube and pat dry.
2. Fry it golden on all sides in half the oil - without turning until each face releases itself. Remove.
3. Fry the onion and garlic in the remaining oil.
4. Add the tomatoes and simmer for ten minutes until they collapse into a sauce. Crush a little with the spoon.
5. Stir in soy sauce, sugar and salt, return the tofu and let it sit for five minutes.
6. Scatter with spring onions and serve with rice.

Warum Tofu so viel Calcium hat

Soy milk is set with calcium sulphate or magnesium chloride. With calcium sulphate the calcium stays in the curd - which is why firm tofu holds more of it than milk does, and why the packet's ingredient list is worth reading.

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