Panfried stuffed tofu with fresh tomato sauce (Đậu hũ nhồi thịt xốt cá) from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (page 189) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simple dipping sauce (Nước mắm ớt)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on September 18, 2020

    Tofu and tomato, a new combination to me. This was quite tasty but I am more familiar with the Chinese style of stuffed tofu, this will need some getting used to.

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