Vietnamese Tofu with Sour Fish Sauce
Crispy pan-fried tofu cubes tossed in a tangy, savory fish sauce dressing with fresh herbs and vegetables. A quick, flavorful weeknight meal ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 20g
Ingredients
- 14 oz firm tofu
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 2 cloves garlic
- 4 oz green beans
Instructions
- 1
Press the 14 oz tofu for 5 minutes, then cut into 1-inch cubes. In a small bowl, whisk 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, and 2 minced garlic cloves until the sugar dissolves.
- 2
Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add the tofu cubes in a single layer and cook until golden and crisp on all sides, about 8 minutes total. Remove and set aside.
- 3
In the same skillet, add the 4 oz green beans (trimmed) and cook, stirring, until bright green and tender-crisp, about 3 minutes.
- 4
Return the tofu to the skillet, pour the sauce over, and toss to coat. Cook for 1 minute until the sauce bubbles and thickens slightly.
- 5
Serve hot, garnished with sliced onion, chili, cilantro, cucumber, and lettuce if you like.
Tools you’ll need
- skillet
- small bowl
- knife
- cutting board
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