Vietnamese Fried Tofu & Tomato Sauce

Vietnamese fried tofu is a gloriously simple and tasty dish that combines a hot, salty, sweet and sour tomato sauce with crispy tofu!

I have also added air fryer cooking instructions for those that want to avoid frying and it tastes amazing!

Vietnamese Crispy Tofu

This recipe sees two rarities combined here on my site… The first is a recipe that uses tofu and the second sees me cook a recipe from a book.

A book that so enamoured me, it has me working away on my own Vietnamese variations. My Vietnamese chicken curry, is very much a follow-on from this recipe.

I have been fairly rude about tofu here, it is an ingredient I find difficult, principally because it has little flavour.

It has only started to appear here fairly recently and I am a definite convert! My Chinese hot and sour soup uses it in a very different way. But my sweet and sour tofu, salt and pepper tofu and teriyaki tofu recipe embrace the fried or seared tofu idea.

My gochujang tofu takes another different approach and simmers it in a sauce. This is a similar approach to the one that I use in both my matar paneer and palak paneer recipes!

I even have a breadcrumbed tofu katsu curry, a grilled tofu satay and I crumble it in my tofu noodle stir fry and tofu pasta recipes!

The earthiness of the tofu is amplified by frying it in this recipe. It is the perfect complement to the delicious spicy tomato sauce.

The second rarity is me cooking from a cookbook. This recipe comes from a book called the food of Vietnam by Luke Nguyen. 

I do cook from my large collection of cookbooks occasionally, but usually, those recipes go through many manifestations before they end up here.

Frequently Asked Questions

What sort of tofu should I use?

Tofu can be a difficult ingredient to buy if you are uninitiated. This recipe does not aim to initiate you but allows you to make this recipe.

So go to the store and buy extra firm tofu. No flavours, not smoked, not marinated! Just plain old tofu, it will likely be in the refrigerator section.

Should I press the tofu?

Many recipes call for you to press tofu, it was not mentioned in the recipe I used as a source for this. Being the curious soul that I am I did test pressing and it made no discernable difference. It is however important to dry the tofu well!

Can I use fish sauce rather than soy sauce?

The source for this recipe recommends using fish sauce rather than soy sauce. I wanted to keep this recipe vegan and vegetarian so opted for soy sauce and it works wonderfully.

However, the fish sauce variant is exceptionally good and if meat-free is less important to you then you absolutely should give it a try.

Is it better cooked in the fryer or air fryer?

I think that this recipe is better cooked in an air fryer, the tofu is more crispy and feels lighter. But it is also spectacularly good fried in oil too!

Serving Suggestions

I typically serve the deep-fried tofu recipe with plain white rice, it is the perfect vehicle to carry the spicy tomato sauce and not fight with it.

But it would also be great with either my stir fried broccoli or asparagus stir fry.

It is also particularly good with pickles on the side, adding some pickled daikon or pickled cucumber makes a glorious addition.

If you wanted a salad then something like this carrot and courgette salad would be perfect! It features crispy peanuts and a fantastic Vietnamese-influenced dressing.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop. This can be made using an air fryer which negates a few items in this list, I have added an asterisk to the equipment not required if you are cooking in an air fryer.
• Wok.
• Thermometer for checking the oil temperature, I use a sugar thermometer. *
• Kitchen paper. *
• Slotted spoon. *
• Kitchen knife.
• Chopping board.
• Weighing scales and or measuring jug cups and spoons.
• Stirring and serving spoons.