Skip to main content
Epicurious
Cookbooks

Tofu and Tomatoes With Spinach and Basil

By Uyen Luu

5.0

(6)

Tofu and tomatoes with spinach and basil on a serving platter.
Photo by Uyen Luu

Sizzling, juicy tomatoes with tofu is a really popular dish at the Vietnamese table; it has a wonderful umami flavor and is quick and easy to prepare. You can actually use any savory condiment here, from soy sauce to (vegan) fish sauce. Use any sweet and sour seasoning too, depending on what you have around, for extra goodness. I like to stir in spinach or kale from time to time.

This recipe was excerpted from ‘Vietnamese Vegetarian’ by Uyen Luu. Buy the full book on Amazon.

What you’ll need

See Related Recipes and Cooking Tips

Read More
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.