Easy Vietnamese: Tofu pillows, tomatoes and broccoli in fish sauce 

Easy Vietnamese: Tofu pillows, tomatoes and broccoli in fish sauce

When tofu is cooked properly, it is soft, pillowy and smooth – like bouncing on a cloud.

SERVES 2-3 as a side dish


2 tbsp vegetable oil

pinch of sea salt

400g fresh tofu, cut into 3cm x 4cm pieces, patted dry


1 round shallot, finely chopped

1 garlic clove, finely chopped

165g cherry tomatoes, halved

75g mushrooms of choice

100g Tenderstem broccoli, cut into bitesized florets

2 tbsp shaoxing wine or mirin

1 tbsp fish sauce


3 spring onions, sliced diagonally

small handful of coriander leaves

  • Heat a large frying pan or wok, add half the oil and the sea salt, then fry the tofu over a medium heat for 8 minutes on each side until golden. Remove from the heat and lift the tofu on to paper towels to remove excess oil.
  • Put the frying pan back over a medium-high heat, add the remaining oil and brown off the shallot, then add the garlic and fry until golden. Add the tomatoes and keep them still for a couple of minutes to brown, then gently turn.
  • After about 4 minutes, add the mushrooms and broccoli and quickly stir-fry for a couple of minutes. Add the fried tofu, shaoxing wine or mirin and fish sauce, gently stirring for another 2-3 minutes.
  • Garnish with the spring onions and coriander and serve with steamed rice or vermicelli noodles.

TIP Use soy sauce instead of fish sauce to make this vegan.