Tofu Stew in Tomatoes

Tofu Stewed in Tomatoes is a Vietnamese dish that I love to cook at home and for church potlucks. I learned the basics of it from watching my mother-in-law cook. She is a great home cook and I am eternally grateful for her wisdom and instruction. This recipe is my own version and may not be as authentic as my MIL’s but it sure tastes just as great. 😉

My children love tofu so I always serve a tofu dish on our dinner table at least once a week. Both kids sometimes fight for tofu, that’s how much they love it. 😀 Very often, I hear people tell me they don’t like tofu but whenever I serve this dish in church potlucks and vegetarian get-togethers, I always come home with an empty dish. It’s that good. The tofu in this recipe absorbs the tomato sauce very well and transforms this bland vegetarian ingredient into a flavorful, mouth-watering experience.

So, here it is.

Tofu Stewed in Tomatoes

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m


  • 1 14 oz package firm tofu
  • 1 tsp. garlic, minced
  • 1 green onion, chopped
  • 3 medium tomatoes, cut in wedges
  • 1/4 c water
  • 1 tbsp. Braggs Liquid Amino or soy sauce
  • 2 tsp. sugar
  • 1/4 tsp. black pepper
  • 1 tbsp. + 1 tsp vegetable oil


  1. Cut tofu block in half and into desired sizes. Dry tofu with paper towels. In a pan, fry tofu in vegetable oil. Set tofu aside.
  2. In the same pan, saute garlic and green onion. Add the tomatoes into the mixture. Stir fry for a few minutes. Add soy sauce, sugar, black pepper. Add water. Combine well.
  3. Add tofu making sure it's well-coated with the tomato sauce. Turn down heat, cover the pan and simmer for 10 minutes. The sauce should be thick and absorbed by the tofu.
  4. Adjust according to taste. Remove pan from heat. Transfer tofu to serving dish. Serve with freshly cooked rice.


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