Fresh herbs, greens, and vegetables grow in abundance in the temperate climate of Vietnam, especially in the south. This classic side dish can be found everywhere in the country and takes full advantage of the abundance of fresh ingredients to create a wonderfully delicious dish that compliments grilled meats or vegetables beautifully.

Vietnamese Tofu Stuffed Tomatoes- Ca Chua Don Dau Hu

These popular stuffed tomato sides are usually stuffed with ground pork. This recipe uses tofu instead to create a lighter and more delicately flavored dish.

5 from 1 vote

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Course: Appetizer, Lunch, Side Dish

Cuisine: Southeast Asian, Vietnam

Prep Time: 10

Cook Time: 10

Drain tomatoes: 15

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

Wire baking rack
Large skillet

Ingredients

4 medium Firm ripe tomatoes
½ tsp Salt
1 clove Garlic, lightly crushed
½ stalk Leek, white part only
¼ cup Canned straw mushrooms, drained
8 oz Firm Tofu
2 tbsp Bean threads
¼ tsp Sugar
Salt and white pepper, to taste
2 tbsp Vegetable oil
2 tbsp Chopped roasted peanuts
2 tbsp Cilantro leaves for garnish

US Customary – Metric

Instructions

Prep Tomatoes – Wash and dry tomatoes. Cut a slim slice from the stem of each and scoop out the insides. Season the insides lightly with salt and pepper and rub with garlic clove. Invert tomatoes over a rack to drain for 15 minutes. Dry the insides with paper towels and place on a plate, open side up.
Make Filling – Crumble bean thread in a food processor or smash to bits in a paper bag. Cut leek in half lengthways and thoroughly wash away any grit between the leaves. Roughly chop leek and transfer to a bowl. Reserve 1 mushroom for each tomato for garnish and chop the remaining mushrooms and add to the bowl. Add tofu and mash to a paste. Add sugar, bean threads, salt and pepper, and mix everything together. Stuff tomatoes with filling and press a single whole mushroom into the top of each.
Cook Tomatoes – Heat oil in a frying pan over medium heat. When hot, place tomatoes stuffed side down and cover pan. Cook until exposed filling is lightly browned, around 3 minutes. Flip tomatoes so filling side is up and fry, uncovered, another 3 minutes. Remove from heat, sprinkle with peanuts and cilantro. Serve hot.