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+ servings
Tofu and pork belly in tomato sauce đậu hũ sốt cà chua)

Braised tofu and pork belly in tomato sauce (đậu hũ sốt cà chua)

Tomato, pork and tofu are a common combination in Vietnamese cooking. The pork belly brings richness to the dish, and the tomatoes balance it out with some acidity.
Servings 4 -5


  • ½ - 1 lb pork belly cut into ¼ inch slices
  • 3 cloves garlic
  • 1 small shallot
  • 2 tablespoon fish sauce
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon canola oil
  • 2 medium tomatoes cut into wedges
  • 1-1 ½ cups water
  • 1 package 14 oz soft tofu, cubed
  • 2 scallions cut into 1 inch segments
  • chili flakes optional


  • Season pork belly with fish sauce, garlic, shallot, salt and pepper
  • Heat oil in a heavy bottomed pot on high heat. Cook pork until slightly browned, about 2 minutes
  • Add tomatoes and cook until wilted, about 5 minutes
  • Add water
  • Gently layer tofu into the pot. Add more water if necessary. The water should just brush the surface of the tofu.
  • Bring to a boil, and then simmer for 15-20 minutes.
  • Add scallion, and continue to simmer until most of the liquid has reduced
  • Serve over rice