Vietnamese Tofu

13 ingredients
7 steps

Ingredients

  • cooking spray
  • 1/2 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 (18 ounce) package firm tofu, drained, cut into 1 inch cubes
  • 1/2 cup peanut oil
  • 1 1/4 cups onions, chopped
  • 1 1/2 cups portabella mushrooms or 1 1/2 cups shiitake mushrooms, chopped
  • 1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts, use Petite)
  • 1 tablespoon granulated sugar
  • 2 tablespoons soy sauce
  • 1/4 cup thin green onion, bias-cut
  • hot cooked rice (optional)

Directions

  1. 1
    Preheat oven to 160 degrees F or warm. Spray 9x9 inch baking pan with cooking spray. Stir together cornstarch, salt and pepper in shallow bowl; coat tofu cubes with mixture.
  2. 2
    Heat oil in large skillet over medium-high heat until hot. Add coated tofu in single layer; sprinkle with remaining cornstarch mixture.
  3. 3
    Cook, without turning, 8 to 10 minutes or until browned; shake skillet once or twice while cooking to loosen tofu from skillet.
  4. 4
    Turn tofu over with turner and cook 3 to 4 minutes more or until browned. Remove tofu from skillet and place in baking pan.
  5. 5
    Add onions and mushrooms to skillet; cook 3 to 4 minutes or until onions are tender, stirring occasionally.
  6. 6
    Add undrained tomatoes, sugar and soy sauce to skillet; bring to a boil. Reduce heat to medium and simmer 8 to 10 minutes or until slightly thickened.
  7. 7
    Pour tomato mixture over tofu. Place in warm oven 30 minutes to allow tofu to absorb flavor from the sauce. Sprinkle with green onions and serve.

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