Đậu Hũ Dồn Thịt Sốt Cà Chua
Đậu Hũ Dồn Thịt Sốt Cà Chua·(dow-hoo yohn thit soht ca choo-ah)
Bữa Cơm Gia Đình: The Weeknight Table
In the American suburbs, the smell of garlic and fish sauce hitting a hot pan means someone is home, and dinner is almost ready. This is the ultimate Vietnamese comfort food—an exercise in culinary economy that turns humble tofu and ground pork into a deeply satisfying, savory-sweet main. The secret to the grandmother's method isn't found in a prolonged weekend endeavor; it lies in the pragmatic magic of using pre-fried tofu puffs and mashing the excavated tofu centers directly back into the pork filling to keep it tender. Searing the meat-side down locks everything in place before a low, slow simmer in a tangy tomato sauce. It is resourceful, texturally brilliant, and tastes exactly like home.
Before you start
Rehydrate the mushrooms.
Place the dried wood ear mushroom in a heatproof bowl, cover with boiling water, and let soak for 15 minutes before draining, trimming, and mincing. Do this as soon as you enter the kitchen.
Ingredients
- pre-fried tofu puffs12 oz
- ground pork6 oz
- dried wood ear mushroom1 small
- scallion2 med
- shallot2 med
- garlic4 small clove
- fish sauce2 1/2 tbsp
- sugar3 1/2 tsp
- black pepper1/2 tsp
- neutral cooking oil2 tbsp
- Roma tomato4 med
- ketchup2 tbsp
- water or low-sodium chicken broth1/2 cup
Method
- 01
Excavate the tofu pockets.
Using a small spoon or knife, carefully scoop out a small portion of the white, spongy interior of each tofu half to create a pocket for the meat, making sure not to scrape all the way to the outer skin. Transfer the scooped-out tofu bits to a mixing bowl and mash them thoroughly with a fork.
- 02
Mix the forcemeat.
To the mashed tofu, add the ground pork, minced wood ear mushroom, half the minced shallot, half the minced garlic, the white parts of the scallions, 1 tablespoon of fish sauce, 1/2 teaspoon of sugar, and the black pepper. Using a gloved hand, vigorously knead the mixture for about 60 seconds until it becomes sticky and cohesive.
- 03
Stuff the tofu.
Generously spoon the pork mixture into the hollowed pockets of the tofu pieces, pressing the meat firmly and rounding the top slightly so it adheres to the porous interior.
- 04
Sear the meat to seal.
Heat 1 tablespoon of oil in a large skillet over medium-high heat, carefully place the stuffed tofu pieces into the pan meat-side down, and let them sear undisturbed for 3 to 4 minutes until deeply golden brown. Flip the pieces to gently warm the other sides for 1 minute, then transfer to a plate.
- 05
Build the tomato sauce.
In the same skillet, add the remaining 1 tablespoon of oil, the remaining shallot, and the remaining garlic, sautéing for 30 seconds until fragrant. Add the diced Roma tomatoes, cooking for 4 to 5 minutes until they begin to break down, then stir in the ketchup, remaining 1 1/2 tablespoons of fish sauce, remaining 3 teaspoons of sugar, and the water or broth, bringing the mixture to a lively simmer.
- 06
Braise and serve.
Return the stuffed tofu to the bubbling tomato sauce meat-side up, reduce the heat to medium-low, cover, and let simmer gently for 10 to 12 minutes. Remove the lid, baste the tofu with the reduced sauce, garnish generously with the reserved green scallion tops, and serve immediately alongside steaming jasmine rice.
Notes
Troubleshooting watery tomatoes.
If the sauce is too thin, remove the tofu to a plate and boil the sauce on high heat for a few minutes to rapidly evaporate the water before returning the tofu to the pan and serving.