Đậu Hũ Nhồi Thịt Sốt Cà Chua

(Vietnamese Stuffed Tofu)

Ingredients

  • Firm tofu, cut into thick square pieces

  • Pork mince

  • Spring onions, chopped, whites and greens separated

  • Ground black pepper

  • Fish sauce

  • ½–1 tsp habaNANO seasoning, adjust to heat tolerance

  • 2–3 tbsp neutral oil or olive oil

  • Fresh tomatoes, chopped, or canned chopped tomatoes

  • Salt, optional

  • Jasmine rice, for serving

Filling

  • Pork mince

  • Chopped green parts of spring onions

  • Ground black pepper

  • Fish sauce

  • ½ tsp habaNANO seasoning

  • Dash of oil

Tomato Sauce

  • Fresh chopped tomatoes or canned chopped tomatoes

  • White parts of spring onions, chopped

  • Fish sauce or salt, to taste

  • ¼–½ tsp habaNANO seasoning

  • A little oil from frying

Prep

  • Cut firm tofu into thick square pieces. If using a 200g block, cut each block into 4 pieces.

  • Scoop a small square from the center of each tofu piece, making sure not to cut all the way through.

  • Reserve the scooped-out tofu pieces to fry later.

  • Mix pork mince with spring onions, black pepper, fish sauce, habaNANO seasoning, and a dash of oil.

  • Stuff each tofu pocket with the pork mixture, pressing gently so the filling stays secure.

Frying Method

  • Heat 2–3 tbsp oil in a flat pan over medium heat.

  • Place stuffed tofu pork-side down first.

  • Fry for about 2 minutes, or until the pork side turns golden.

  • Flip and fry the other side for another 2 minutes.

  • Fry the reserved tofu pieces alongside until golden.

  • Remove tofu from the pan and set aside.

Tomato Sauce Method

  • Leave a little oil in the same pan.

  • Add the white parts of the spring onions and sauté until fragrant.

  • Add fresh chopped tomatoes or canned chopped tomatoes.

  • Season with fish sauce or salt.

  • Add ¼–½ tsp habaNANO seasoning.

  • Simmer for about 5 minutes, until the tomatoes soften into a juicy sauce.

Simmer

  • Return the fried stuffed tofu and reserved tofu pieces to the pan.

  • Spoon tomato sauce over the tofu so everything is well coated.

  • Simmer for 10 minutes so the tofu absorbs the savory tomato sauce.

  • Turn off the heat and garnish with chopped spring onions.

Flavor Notes

  • habaNANO works well in both the pork filling and tomato sauce, adding heat without overpowering the tofu.

  • Start with ½ tsp in the filling and ¼ tsp in the sauce if you want a balanced family-style version.

  • For more heat, finish with a light sprinkle of habaNANO right before serving.

Quick Adjustment Tips

  • Too salty → add more tomato or a splash of water.

  • Too mild → add a pinch more habaNANO at the end.

  • Sauce too thin → simmer uncovered a few extra minutes.

  • Tofu too delicate → use firm tofu only; avoid silken tofu.

  • Want it saucier → add extra chopped tomatoes.