Cookbook Profile

Fried Bean Curd in Tomato Sauce
tua hu sot cha

Fried Bean Curd 
Serves: 4
Preparation time: 10 min
Cooking time: 10 min

This easy recipe consists of firm bean curd, pan-fried until crisp and golden outside, served with a tomato sauce, Sounds simple—and it is—but the flavor is even better than you might expect. The fresh tomato sauce is accented with a perfect balance of fish sauce, soy sauce, garlic, sugar, and salt, another example of the delicacy and sophistication of the Vietnamese palate.


3 tablespoons vegetable oil
4 squares firm bean curd (about 13 oz or 400 g), dried with paper towel
sprigs of fresh coriander, to garnish

1 teaspoon vegetable oil
1 teaspoon finely minced garlic
2 medium ripe tomatoes, skinned and diced (about 7 oz or 200 g)
1/4 cup (60 ml) water
4 teaspoons fish sauce
2 teaspoons light soy sauce
2 teaspoons sugar
2 teaspoons tomato paste
1/4 teaspoon freshly ground black pepper

Prepare the Sauce first by heating the oil in a medium saucepan. Add the garlic and stir-fry over medium heat until golden. Add the tomatoes and stir-fry until slightly softened, about 2 minutes, Add water, fish sauce, soy sauce, sugar, tomato paste, and pepper. Bring to the boil, lower heat, cover and simmer for 3 minutes. Remove from the heat but keep warm.

Heat the oil in a frying pan until very hot. Add the bean curd and fry until golden brown underneath, about 3 minutes. Turn and fry the other side, about 3 minutes. Drain on paper towel and transfer to a serving dish. Pour over the tomato sauce, garnish with coriander sprigs, and serve with steamed rice and other dishes.


Buy the Book!


Green Mangoes and Lemon Grass
Southeast Asia's Best Recipes from Bangkok to Bali
By Wendy Hutton
With a Foreword by Charmaine Solomon
Periplus Editions
$35.00. Hardcover 224 pp
ISBN: 0-7946-0157-X
Recipe reprinted by permission.


Green Mangoes and Lemon Grass



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This page created February 2004