Vegan Vietnamese Fried Tofu with Tomatoes (Đậu hũ sốt cà)
July 24, 2020
No Comments
Prep Time
5 min
cooking time
10 min
Servings
3
total time
15 min
Watch how to make it here
You might be familiar with Lao Gan Ma but have you heard of sate? This Vietnamese-inspired sate sauce (also known as lemongrass chili oil) is a spicy flavor bomb that elevates any dish.
1. If you’re sensitive to spice, substitute bird eye chili peppers for red chili flakes or gochugaru. 2. This is typically made with dried shrimp and fish sauce but we will omit those ingredients. 3. To save time on prepping, you can buy frozen minced lemongrass at your local Asian grocery store. 4. Neutral oils such as vegetable or canola oil work best for this recipe. Avoid sesame oil as it has a strong flavor. 5. Store in an airtight glass container in the refridgerator for up to two weeks. Make sure to use a clean utensil when scooping out the chili oil.
5 min
10 min
3
15 min
Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!
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2 Responses
I just wanted to say thank you for this recipe! I made the sauce once already and I couldn’t get enough – used it in so many dishes. I ran out of it a few weeks ago and have been missing it ever since, so I just made another batch 🙂
Thank you for trying this recipe! I’m happy to hear you enjoyed it.