Pan-Seared Tofu with Nuoc Cham Dipping Sauce

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

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.

Firm tofu pan-seared to golden perfection and served with a classic Vietnamese sweet, sour, and spicy dipping sauce. This Vietnamese-inspired vegan recipe, ready in about 20 minutes, pairs firm tofu block, vegetable oil, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Serves 2 Vietnamese cuisine 220 cal/serving

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Ingredients

14 oz, pressed and cut into 1/2 inch slices firm tofu block
3 tbsp vegetable oil
1/4 cup water
3 tbsp lime juice
2 tbsp fish sauce
1 tbsp sugar
2, minced garlic cloves
1 small, thinly sliced fresh red chili
2 tbsp shredded carrot

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat until shimmering. Add the 14 oz firm tofu slices in a single layer and cook without moving for 4-5 minutes until the bottoms are golden brown and crisp.
Step 2: Flip the tofu slices carefully and cook the other side for another 4 minutes until golden and heated through. Remove tofu from the skillet and set aside.
Step 3: In a small bowl, whisk together 1/4 cup water, 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp sugar, 2 minced garlic cloves, and 1 thinly sliced fresh red chili until the sugar dissolves completely to make nuoc cham sauce.
Step 4: Stir in 2 tbsp shredded carrot into the sauce for color and texture.
Step 5: Serve the pan-seared tofu warm with the nuoc cham dipping sauce on the side for dipping or drizzling over the tofu.