Braised Vietnamese Tofu in Tomato Sauce with Aromatic Herbs

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft tofu simmered in a tangy tomato sauce infused with garlic, shallots, and fresh herbs, perfect for a comforting vegetarian main dish. This Vietnamese-inspired vegan recipe (vegetarian), ready in about 30 minutes, blends firm tofu, vegetable oil, shallots into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Vietnamese cuisine 220 cal/serving

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Ingredients

14 oz block, cut into 1-inch cubes firm tofu
2 tbsp vegetable oil
3 medium, thinly sliced shallots
4 cloves, minced garlic cloves
14 oz canned diced tomatoes
1 tbsp fish sauce
1 tsp sugar
1 cup water
1/2 tsp freshly ground black pepper
2 stalks, chopped green onions
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Add 14 oz firm tofu cubes and pan-fry for 3-4 minutes on each side until golden brown. Remove tofu and set aside.
Step 2: In the same skillet, add 3 thinly sliced shallots and 4 minced garlic cloves. Sauté over medium heat for 2-3 minutes until fragrant and translucent.
Step 3: Add 14 oz canned diced tomatoes, 1 tbsp fish sauce, 1 tsp sugar, and 1 cup water. Stir to combine and bring to a simmer.
Step 4: Return tofu cubes to the skillet, gently submerge in the tomato sauce, and simmer uncovered for 10 minutes, allowing the sauce to thicken and coat the tofu.
Step 5: Season with 1/2 tsp freshly ground black pepper. Garnish with 2 chopped green onions and 1/4 cup chopped fresh cilantro before serving.