25+ Authentic Vietnamese Tofu Recipes for a Healthy and Delicious Meal

If you’re a fan of vibrant, flavorful cuisine that’s both healthy and satisfying, Vietnamese food is sure to captivate your taste buds. Tofu, a staple in Vietnamese cuisine, offers a versatile base for countless dishes, from savory stir-fries to refreshing salads. In this article, we’re diving into the world of Vietnamese tofu recipes with a collection of over 25 mouthwatering dishes that highlight tofu’s ability to absorb and enhance bold flavors.

Whether you’re a longtime lover of tofu or just starting to explore its culinary potential, this roundup features a diverse array of recipes that cater to every palate. From traditional favorites like Tofu and Mushroom Pho to inventive creations like Tofu and Mango Salad, these recipes are designed to inspire and satisfy.

So grab your chopsticks and get ready to enjoy a delightful journey through Vietnamese cuisine!

25+ Authentic Vietnamese Tofu Recipes for a Healthy and Delicious Meal

Exploring Vietnamese tofu recipes opens up a world of culinary possibilities, showcasing tofu’s incredible ability to absorb and complement a variety of bold and aromatic flavors.

From hearty soups to crisp salads and satisfying stir-fries, these 25+ recipes offer something for everyone, whether you’re looking to impress at a dinner party or simply enjoy a comforting meal at home.

By incorporating these vibrant dishes into your cooking repertoire, you’ll not only enjoy delicious meals but also embrace a healthier lifestyle with the delicious and versatile ingredient that is tofu.

Enjoy your culinary adventure with these Vietnamese tofu recipes and let your taste buds embark on a flavorful journey!

Vietnamese Lemongrass Tofu

This Vietnamese Lemongrass Tofu is a vibrant, aromatic dish that’s perfect for anyone looking for a healthy, flavorful meal. The tofu is marinated in a blend of lemongrass, garlic, and ginger, then pan-fried to a crispy perfection. Served with a tangy soy dipping sauce, it makes for an excellent appetizer or a main dish.

Ingredients:

• 1 block of firm tofu, drained and pressed
• 2 tablespoons lemongrass, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• Chopped cilantro and sliced green onions for garnish

Instructions:

1. Cut the tofu into bite-sized cubes.
2. In a bowl, mix together lemongrass, garlic, ginger, soy sauce, hoisin sauce, vegetable oil, sesame oil, sugar, and black pepper.
3. Add the tofu cubes to the marinade and toss to coat. Let it marinate for at least 30 minutes.
4. Heat a non-stick skillet over medium-high heat. Add the marinated tofu cubes and cook for 5-7 minutes on each side, or until golden brown and crispy.
5. Transfer the tofu to a plate and garnish with chopped cilantro and sliced green onions.
6. Serve hot with a side of steamed rice or as an appetizer with a soy dipping sauce.

This Vietnamese Lemongrass Tofu is not only delicious but also versatile. The vibrant flavors of lemongrass and garlic infuse the tofu with a fresh, aromatic taste that’s complemented by the crispy texture from pan-frying. Whether you’re enjoying it as a main course or a tasty appetizer, this dish is sure to impress with its depth of flavor and satisfying crunch.

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Vietnamese Spicy Tofu Stir-Fry

This Spicy Tofu Stir-Fry is a bold and vibrant dish that combines the heat of Vietnamese chili paste with the richness of tofu. The tofu is stir-fried with a medley of colorful vegetables and coated in a spicy, tangy sauce. It’s a quick and satisfying meal that’s packed with flavor and nutrients.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 1 tablespoon vegetable oil
• 1 bell pepper, sliced
• 1 cup snap peas
• 1 carrot, thinly sliced
• 2 tablespoons Vietnamese chili paste (sriracha or sambal oelek)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon chopped fresh basil (optional)
• Cooked rice for serving

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the tofu cubes and stir-fry for about 5-7 minutes, or until golden brown.
3. Add the bell pepper, snap peas, and carrot to the skillet and stir-fry for an additional 3-4 minutes.
4. In a small bowl, mix together the chili paste, soy sauce, rice vinegar, sugar, garlic, and ginger.
5. Pour the sauce over the tofu and vegetables, stirring to coat evenly. Cook for another 2 minutes until the sauce is heated through.
6. Garnish with fresh basil, if desired, and serve over cooked rice.

The Spicy Tofu Stir-Fry is a delightful explosion of flavors and textures. The heat from the chili paste pairs perfectly with the crisp vegetables and tender tofu. This dish is a fantastic way to enjoy a quick, nutritious meal with a kick of spice. It’s perfect for busy weeknights or when you need a flavorful fix that’s ready in no time.

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Vietnamese Tofu and Vermicelli Noodle Salad

This Vietnamese Tofu and Vermicelli Noodle Salad is a light yet satisfying dish that combines fresh vegetables, crisp tofu, and delicate vermicelli noodles. Tossed in a zesty lime and fish sauce dressing, this salad is refreshing and packed with vibrant flavors.

Ingredients:

• 1 block of firm tofu, drained and sliced
• 1 tablespoon vegetable oil
• 100 grams vermicelli noodles
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1 cucumber, sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 tablespoon chopped roasted peanuts (optional)

Instructions:

1. Cook the vermicelli noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a skillet over medium-high heat. Add the tofu slices and cook until golden brown on all sides, about 5-7 minutes. Remove from heat and let cool.
3. In a large bowl, combine the cabbage, carrot, cucumber, and cooked vermicelli noodles.
4. In a small bowl, whisk together the fish sauce, lime juice, sugar, and minced garlic. Pour the dressing over the salad and toss to combine.
5. Add the cooked tofu to the salad and gently mix. Garnish with fresh mint, cilantro, and chopped roasted peanuts if desired.

The Vietnamese Tofu and Vermicelli Noodle Salad is a wonderfully balanced dish that offers a blend of fresh vegetables, crispy tofu, and flavorful noodles. The tangy lime and fish sauce dressing ties everything together, creating a refreshing and satisfying meal. This salad is perfect for a light lunch or as a vibrant side dish at any meal.

Vietnamese Tofu and Mushroom Pho

This Vietnamese Tofu and Mushroom Pho is a delicious vegetarian take on the classic Vietnamese noodle soup. The broth is rich and flavorful, made with aromatic spices and a blend of mushrooms and tofu. This comforting dish is perfect for a hearty meal that’s both satisfying and meat-free.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 200 grams mushrooms, sliced (shiitake or button mushrooms)
• 1 tablespoon vegetable oil
• 1 onion, halved and sliced
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 1 tablespoon soy sauce
• 6 cups vegetable broth
• 200 grams rice noodles (pho noodles)
• 1 tablespoon lime juice
• Fresh cilantro, basil, and bean sprouts for garnish
• Sliced jalapeños and lime wedges for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and the onion is translucent, about 5 minutes.
2. Add the star anise, cinnamon stick, and soy sauce, and cook for another 2 minutes.
3. Pour in the vegetable broth and bring to a simmer. Add the mushrooms and tofu, and cook for 15 minutes to allow the flavors to meld.
4. In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
5. Stir in the lime juice and adjust seasoning if necessary.
6. To serve, divide the cooked noodles between bowls, ladle the hot broth over the noodles, and garnish with fresh cilantro, basil, and bean sprouts. Serve with sliced jalapeños and lime wedges on the side.

This Vietnamese Tofu and Mushroom Pho is a fragrant, comforting bowl of soup that’s packed with depth of flavor. The rich broth, infused with star anise and cinnamon, complements the tender tofu and earthy mushrooms perfectly. This dish offers a satisfying and aromatic experience, making it a great choice for a cozy meal any time of the year.

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Vietnamese Tofu Spring Rolls

Vietnamese Tofu Spring Rolls are a fresh and vibrant dish, perfect for a light appetizer or a healthy snack. These rolls are packed with crunchy vegetables, fresh herbs, and crispy tofu, all wrapped in delicate rice paper. Served with a tangy hoisin-peanut dipping sauce, they offer a delightful combination of textures and flavors.

Ingredients:

• 1 block of firm tofu, drained and sliced
• 1 tablespoon vegetable oil
• 8 rice paper sheets
• 1 cup shredded lettuce
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh basil leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon water
• 1 teaspoon soy sauce

Instructions:

1. Heat the vegetable oil in a skillet over medium heat. Add the tofu slices and cook until golden brown on all sides, about 5-7 minutes. Remove from heat and let cool.
2. Prepare a shallow dish with warm water. Dip one rice paper sheet into the water for about 5 seconds until it becomes pliable.
3. Lay the softened rice paper on a flat surface. Arrange a small amount of lettuce, carrot, cucumber, mint, basil, cilantro, and a few slices of tofu in the center of the rice paper.
4. Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom. Repeat with the remaining rice paper and filling.
5. In a small bowl, mix together the hoisin sauce, peanut butter, water, and soy sauce to make the dipping sauce.
6. Serve the spring rolls with the dipping sauce on the side.

Vietnamese Tofu Spring Rolls are not only visually appealing but also a delight to eat. The combination of fresh herbs, crisp vegetables, and golden tofu wrapped in soft rice paper creates a satisfying contrast in textures. Paired with the creamy, tangy hoisin-peanut dipping sauce, these spring rolls make for a refreshing and flavorful snack or appetizer.

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Vietnamese Tofu and Pineapple Skewers

Vietnamese Tofu and Pineapple Skewers are a tropical and savory dish that combines the sweetness of pineapple with the savory richness of marinated tofu. Grilled to perfection, these skewers are a fantastic option for a light meal or a party appetizer. The sweet and tangy glaze adds an extra layer of flavor that makes these skewers irresistible.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 1 cup pineapple chunks
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon chili flakes (optional)
• 6 wooden skewers, soaked in water

Instructions:

1. In a bowl, mix together the soy sauce, brown sugar, rice vinegar, vegetable oil, garlic, ginger, and chili flakes if using.
2. Add the tofu cubes to the marinade and let them soak for at least 30 minutes.
3. Preheat a grill or grill pan over medium-high heat.
4. Thread the marinated tofu cubes and pineapple chunks onto the skewers, alternating between tofu and pineapple.
5. Grill the skewers for 3-4 minutes on each side, or until the tofu is slightly charred and the pineapple is caramelized.
6. Remove from the grill and serve hot.

Vietnamese Tofu and Pineapple Skewers are a delightful fusion of sweet and savory flavors, with a perfect balance of pineapple’s natural sweetness and tofu’s rich texture. The grilling process adds a smoky, charred element that enhances the overall taste. These skewers are great for a summer barbecue or as a unique appetizer that will impress your guests with its bold flavors and beautiful presentation.

Vietnamese Tofu and Caramelized Onion Rice

Vietnamese Tofu and Caramelized Onion Rice is a savory and satisfying dish that combines the deep flavors of caramelized onions with crispy tofu and fluffy rice. This comforting meal is perfect for a cozy dinner and is sure to please with its rich taste and satisfying texture.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 2 large onions, thinly sliced
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 cups cooked jasmine rice
• 1 tablespoon rice vinegar
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the sliced onions and cook, stirring frequently, until they become golden brown and caramelized, about 15-20 minutes. Add a pinch of sugar to help with caramelization.
2. Remove the onions from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil and the tofu cubes. Cook until the tofu is golden brown and crispy on all sides, about 5-7 minutes.
4. Stir in the caramelized onions and soy sauce with the tofu. Cook for another 2-3 minutes to combine flavors.
5. Add the cooked jasmine rice and rice vinegar to the skillet, mixing gently to combine all ingredients. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

Vietnamese Tofu and Caramelized Onion Rice is a flavorful and hearty dish that highlights the umami richness of caramelized onions and the crispy texture of tofu. The addition of rice and a touch of rice vinegar creates a balanced and satisfying meal that’s both comforting and delicious. This dish is perfect for a weeknight dinner or a casual meal with friends and family.

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Vietnamese Tofu and Eggplant Stir-Fry

Vietnamese Tofu and Eggplant Stir-Fry is a vibrant and hearty dish featuring tender tofu and eggplant stir-fried with a savory sauce. The combination of tofu and eggplant creates a satisfying texture and flavor, enhanced by a delicious sauce that’s perfect over steamed rice.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 1 large eggplant, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (or vegetarian oyster sauce)
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1/2 cup water
• 2 green onions, chopped
• Cooked rice for serving

Instructions:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant pieces and stir-fry until they begin to soften and brown, about 8-10 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
3. Add the garlic and ginger to the skillet, cooking for about 1 minute until fragrant.
4. Stir in the soy sauce, oyster sauce, hoisin sauce, sugar, and water. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
5. Return the eggplant and tofu to the skillet, tossing to coat evenly with the sauce. Cook for an additional 5 minutes, allowing the flavors to meld.
6. Garnish with chopped green onions and serve over cooked rice.

Vietnamese Tofu and Eggplant Stir-Fry is a robust and flavorful dish that marries the softness of eggplant with the crispy texture of tofu. The savory sauce enhances the vegetables and tofu, creating a rich and satisfying meal. Served over rice, this stir-fry offers a comforting and delicious option for any meal.

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Vietnamese Tofu and Mango Salad

Vietnamese Tofu and Mango Salad is a refreshing and vibrant dish that combines sweet mango, crisp vegetables, and savory tofu. The zesty lime dressing ties all the ingredients together, creating a light and satisfying salad that’s perfect for warm weather or as a bright addition to any meal.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 1 ripe mango, peeled and diced
• 1 red bell pepper, julienned
• 1 cup shredded carrots
• 1 cup cucumber, sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup roasted peanuts, chopped
• 3 tablespoons lime juice
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon honey or sugar
• 1 tablespoon vegetable oil

Instructions:

1. Heat the vegetable oil in a skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove from heat and let cool.
2. In a large bowl, combine the mango, red bell pepper, shredded carrots, cucumber, mint leaves, and basil leaves.
3. In a small bowl, whisk together the lime juice, fish sauce, and honey or sugar to make the dressing.
4. Add the cooked tofu to the salad and pour the dressing over the top. Toss gently to combine.
5. Garnish with chopped roasted peanuts before serving.

Vietnamese Tofu and Mango Salad is a delightful combination of sweet, savory, and fresh flavors. The juicy mango and crispy tofu complement each other perfectly, while the fresh herbs and tangy lime dressing add a vibrant touch. This salad is ideal for a light lunch or as a refreshing side dish that brightens up any meal.

Vietnamese Tofu and Tomato Stew

Vietnamese Tofu and Tomato Stew is a comforting, hearty dish featuring tender tofu in a rich, tomato-based broth. This stew is seasoned with traditional Vietnamese spices and is perfect for a cozy meal. It’s both nourishing and flavorful, making it an excellent choice for cooler weather or when you need a satisfying meal.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 4 ripe tomatoes, chopped
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 2 cups vegetable broth
• 1 cup water
• 1 tablespoon rice vinegar
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook until the onion is translucent and fragrant, about 5 minutes.
2. Stir in the chopped tomatoes and tomato paste, cooking for another 5 minutes until the tomatoes are softened.
3. Add the soy sauce, sugar, and black pepper. Mix well.
4. Pour in the vegetable broth and water, and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Add the tofu cubes to the pot and simmer for another 10 minutes, allowing the tofu to absorb the flavors of the stew.
6. Stir in the rice vinegar and adjust seasoning if needed.
7. Garnish with chopped fresh cilantro before serving.

Vietnamese Tofu and Tomato Stew is a rich and comforting dish that combines the tangy sweetness of tomatoes with the savory depth of seasoned tofu. The stew’s aromatic spices and fresh cilantro add layers of flavor, making it a perfect option for a hearty meal. Whether enjoyed on a chilly day or as a satisfying dinner, this stew is sure to warm and please.

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Vietnamese Tofu and Avocado Toast

Vietnamese Tofu and Avocado Toast is a modern twist on classic avocado toast, featuring seasoned tofu and fresh herbs. This dish is both nutritious and flavorful, combining creamy avocado with crispy tofu and a zesty Vietnamese-inspired dressing. It’s perfect for a healthy breakfast or a light lunch.

Ingredients:

• 1 block of firm tofu, drained and sliced
• 1 tablespoon vegetable oil
• 2 ripe avocados
• 4 slices of whole-grain bread, toasted
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or sugar
• 1 clove garlic, minced
• Fresh cilantro and sliced red chili for garnish

Instructions:

1. Heat the vegetable oil in a skillet over medium-high heat. Add the tofu slices and cook until golden brown and crispy on both sides, about 5-7 minutes. Remove from heat and set aside.
2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and minced garlic to make the dressing.
3. Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth, then season with salt and pepper to taste.
4. Spread the mashed avocado evenly over the toasted bread slices.
5. Top each toast with slices of crispy tofu and drizzle with the prepared dressing.
6. Garnish with fresh cilantro and sliced red chili if desired.

Vietnamese Tofu and Avocado Toast is a delicious and nutritious meal that brings a fresh and flavorful twist to traditional avocado toast. The creamy avocado pairs perfectly with the crispy tofu and zesty dressing, creating a satisfying and healthy option for any meal of the day. This dish is sure to be a hit with anyone looking for a light yet hearty bite.

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Vietnamese Tofu and Bean Sprout Stir-Fry

Vietnamese Tofu and Bean Sprout Stir-Fry is a quick and easy dish that features crisp bean sprouts and flavorful tofu stir-fried with a savory sauce. This dish is light, crunchy, and full of fresh vegetables, making it a great choice for a fast and nutritious meal.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 2 tablespoons vegetable oil
• 2 cups bean sprouts
• 1 red bell pepper, sliced
• 1 cup snow peas
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/4 cup chopped fresh basil

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown and crispy, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and cook for 1 minute until fragrant.
3. Add the bean sprouts, red bell pepper, and snow peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
4. Return the tofu to the skillet and stir in the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Cook for an additional 2 minutes, tossing to coat everything evenly.
5. Garnish with chopped fresh basil before serving.

Vietnamese Tofu and Bean Sprout Stir-Fry is a vibrant and tasty dish that offers a delightful crunch from the fresh vegetables and a savory depth from the tofu. The combination of soy sauce, hoisin sauce, and rice vinegar creates a balanced flavor profile that enhances the crispiness of the bean sprouts and the richness of the tofu. This stir-fry is perfect for a quick, healthy meal that doesn’t sacrifice taste.

Vietnamese Tofu and Cabbage Soup

Vietnamese Tofu and Cabbage Soup is a light yet flavorful soup that combines tender tofu with crisp cabbage in a savory broth. Infused with aromatic herbs and spices, this soup is comforting and nutritious, making it an excellent choice for a quick, healthy meal.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced
• 4 cups vegetable broth
• 2 cups shredded cabbage
• 1 carrot, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon ground white pepper
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook until the onion is translucent and fragrant, about 5 minutes.
2. Pour in the vegetable broth and bring to a boil.
3. Add the shredded cabbage and carrot, and simmer for 10 minutes until the vegetables are tender.
4. Stir in the tofu cubes, soy sauce, rice vinegar, and white pepper. Simmer for an additional 5 minutes to heat through.
5. Garnish with chopped fresh cilantro before serving.

Vietnamese Tofu and Cabbage Soup is a refreshing and satisfying option that brings together simple ingredients in a flavorful broth. The tender tofu and crisp cabbage provide a great texture contrast, while the aromatic spices and herbs enhance the overall taste. This soup is ideal for a light meal or as a starter for a more substantial meal.

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Vietnamese Tofu and Sweet Potato Curry

Vietnamese Tofu and Sweet Potato Curry is a hearty and flavorful dish that features sweet potatoes and tofu simmered in a rich, aromatic curry sauce. This comforting curry is perfect for a satisfying dinner and pairs beautifully with steamed rice or crusty bread.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 1 large sweet potato, peeled and diced
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 cup vegetable broth
• 1/2 cup chopped fresh basil

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook until the onion is soft and fragrant, about 5 minutes.
2. Stir in the curry powder and cook for 1 minute to release the flavors.
3. Add the sweet potato, tofu, coconut milk, soy sauce, brown sugar, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potato is tender.
4. Stir in the chopped fresh basil before serving.

Vietnamese Tofu and Sweet Potato Curry is a vibrant and comforting dish that combines the sweetness of sweet potatoes with the richness of tofu in a creamy curry sauce. The aromatic spices and fresh basil add depth and freshness to the curry, making it a delicious and satisfying meal. This dish is perfect for a cozy dinner and pairs wonderfully with rice or bread.

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Vietnamese Tofu and Corn Salad

Vietnamese Tofu and Corn Salad is a light and refreshing dish that combines the sweetness of corn with the savory flavor of tofu and crisp vegetables. Tossed in a tangy lime dressing, this salad is a perfect choice for a healthy lunch or a vibrant side dish.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 2 cups fresh corn kernels (or frozen, thawed)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup shredded lettuce
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves
• 3 tablespoons lime juice
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon honey or sugar
• 1 tablespoon vegetable oil

Instructions:

1. Heat the vegetable oil in a skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy, about 5-7 minutes. Remove from heat and let cool.
2. In a large bowl, combine the corn, red bell pepper, cherry tomatoes, and shredded lettuce.
3. In a small bowl, whisk together the lime juice, fish sauce, and honey or sugar to make the dressing.
4. Add the cooked tofu to the salad and pour the dressing over the top. Toss gently to combine.
5. Garnish with fresh cilantro and mint leaves before serving.

Vietnamese Tofu and Corn Salad is a vibrant and refreshing dish that combines sweet corn with crispy tofu and fresh vegetables. The tangy lime dressing adds a zesty flavor that ties everything together, making it a perfect choice for a light lunch or as a lively side dish. This salad is not only delicious but also a colorful addition to any meal.

Note: More recipes are coming soon!