25+ Must-Try Vietnamese Tofu Recipes You’ll Love Making at Home

Vietnamese cuisine is known for its vibrant flavors, fresh herbs, and balance of textures — and tofu plays a starring role in many of its most beloved dishes.

Whether you’re vegetarian, vegan, or simply looking to add more plant-based meals to your routine, Vietnamese tofu recipes offer an incredible variety of taste and nutrition.

From crispy lemongrass tofu to silky tofu desserts and comforting soups, tofu is transformed with fragrant spices, tangy sauces, and earthy herbs.

In this collection of 25+ Vietnamese tofu recipes, you’ll discover both traditional staples and creative, modern takes that capture the heart of Vietnamese home cooking.

These recipes are simple enough for everyday meals yet bold enough to impress, making them perfect for anyone wanting to explore meatless Southeast Asian dishes.

25+ Must-Try Vietnamese Tofu Recipes You’ll Love Making at Home

Whether you’re a longtime tofu fan or just beginning to explore Vietnamese flavors, these recipes show just how versatile and satisfying tofu can be.

With the right blend of spices, aromatics, and sauces, tofu becomes anything but bland — it turns into a celebration of color, texture, and depth.

From soups and salads to sizzling stir-fries, there’s something here for every palate and occasion.

Try a few of these dishes and you might just find a new favorite — or even a whole new way to cook with tofu.

Tofu in Tomato Sauce

This comforting Vietnamese dish, known as “Đậu Sốt Cà Chua,” is a staple in many households.

It’s a flavorful balance of crispy tofu bathed in a rich, tangy tomato sauce that’s slightly sweet and deeply savory.

This recipe is simple, making it a favorite for both everyday meals and quick weeknight dinners.

The tofu absorbs the sauce beautifully, giving each bite a bold punch of flavor.

Ingredients

  • 1 block firm tofu, cut into thick slices
  • 3 ripe tomatoes, chopped
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon tomato paste (optional for richer flavor)
  • Salt to taste
  • Scallions or cilantro for garnish

Instructions

  1. Pat tofu slices dry with paper towels. Pan-fry them in oil until golden on both sides. Remove and set aside.
  2. In the same pan, sauté garlic until fragrant. Add chopped tomatoes and cook until soft.
  3. Add soy sauce, sugar, tomato paste, and a pinch of salt. Let simmer until it forms a thick sauce.
  4. Gently place the tofu back into the pan and spoon the sauce over the tofu. Let it simmer for about 5 minutes so the tofu soaks up the flavor.
  5. Garnish with scallions or cilantro and serve with jasmine rice.

This dish combines rustic flavors with homestyle comfort, making it one of the most beloved tofu recipes in Vietnamese cuisine.

It’s ideal for vegetarians looking to explore authentic flavors without complicated steps.

Lemongrass Tofu

Lemongrass tofu, or “Đậu Hũ Xả Ớt,” is a vibrant and aromatic dish that’s deeply satisfying.

The freshness of lemongrass combined with garlic and chili creates a zesty flavor that lingers deliciously.

Often found in vegetarian Vietnamese meals or served in rice bowls, this tofu recipe is both lively and fragrant.

Ingredients

  • 1 block firm tofu, cubed
  • 2 stalks lemongrass, finely minced
  • 2 cloves garlic, minced
  • 1 red chili, thinly sliced (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • Green onions for garnish

Instructions

  1. Fry tofu cubes until golden and crispy. Remove and drain excess oil.
  2. In a clean pan, heat oil and sauté lemongrass, garlic, and chili until fragrant.
  3. Add soy sauce, oyster sauce, and sugar. Stir well to create a thick mixture.
  4. Toss in the tofu and mix until every cube is coated with the fragrant sauce.
  5. Garnish with chopped green onions and serve with warm rice or noodles.

With its bold and zesty notes, lemongrass tofu is perfect for those who love Vietnamese spice blends and crave something quick, meat-free, and full of flavor.

Vietnamese Tofu Spring Rolls

These refreshing tofu spring rolls are packed with fresh herbs, vermicelli, and crispy tofu.

Also known as “Gỏi Cuốn Chay,” they offer a cool, crunchy contrast to many cooked dishes and are often paired with peanut dipping sauce.

Light yet satisfying, they make a delightful appetizer or light meal.

Ingredients

  • 1 block firm tofu, sliced and pan-fried
  • Rice paper wrappers
  • Vermicelli noodles, cooked and drained
  • Fresh mint and Thai basil leaves
  • Lettuce leaves
  • Shredded carrots and cucumber
  • Peanut hoisin dipping sauce

Instructions

  1. Pan-fry tofu slices until golden and slightly crispy. Set aside.
  2. Prepare all filling ingredients and have them ready on a clean work surface.
  3. Dip one rice paper wrapper in warm water briefly, then lay flat on a damp towel.
  4. Layer lettuce, herbs, vermicelli, veggies, and tofu in the center.
  5. Roll tightly, folding in the sides to form a sealed spring roll. Repeat with remaining ingredients.
  6. Serve with a homemade or store-bought peanut hoisin dipping sauce.

These tofu spring rolls are not only visually appealing but also incredibly healthy and delicious.

Their fresh ingredients and satisfying texture make them a favorite during warm weather or as a light plant-based option.

Caramelized Tofu

This dish, known as “Đậu Hũ Kho,” brings the rich and savory flavors of traditional Vietnamese clay pot cooking to tofu.

The tofu is gently simmered in a luscious caramel sauce made with soy, sugar, and aromatics.

It’s comforting and deeply flavorful — perfect for pairing with a warm bowl of jasmine rice.

Ingredients

  • 1 block firm tofu, sliced into thick pieces
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 shallot, sliced
  • 1/4 cup water
  • Cracked black pepper to taste
  • Green onions for garnish

Instructions

  1. Heat oil in a skillet. Pan-fry tofu until golden on both sides. Remove and set aside.
  2. In the same pan, sauté shallots and garlic until fragrant.
  3. Add sugar and stir until it melts and turns amber in color (be careful not to burn it).
  4. Quickly add soy sauces, water, and black pepper. Stir to combine.
  5. Add tofu back into the pan, spoon the sauce over, and let simmer for 8–10 minutes.
  6. Garnish with green onions and serve hot with steamed rice.

This caramelized tofu dish captures the depth of Vietnamese comfort cooking.

The slightly sweet, umami-rich sauce clings to the tofu in the most satisfying way, making it a go-to recipe for plant-based eaters.

Vietnamese Tofu Banh Mi

This plant-based twist on the classic Bánh Mì sandwich swaps in marinated tofu for meat, while keeping all the essential layers of flavor — pickled veggies, cilantro, spicy mayo, and a crusty baguette.

It’s a fresh, bold, and satisfying take on Vietnam’s most beloved sandwich.

Ingredients

  • 1 baguette, split and lightly toasted
  • 1 block tofu, sliced and pan-fried
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon garlic powder
  • 1/4 cup shredded pickled carrots and daikon
  • Cucumber slices
  • Fresh cilantro
  • Vegan or regular mayonnaise
  • Jalapeño slices (optional)

Instructions

  1. Marinate tofu slices in soy sauce, hoisin, and garlic powder for 15 minutes.
  2. Pan-fry tofu until golden and slightly crispy.
  3. Spread mayonnaise on the inside of the baguette.
  4. Layer tofu, pickled veggies, cucumber, cilantro, and jalapeños (if using).
  5. Serve immediately while the bread is still warm and crisp.

This tofu banh mi hits every note — crunchy, creamy, spicy, and tangy — all in one bite.

It’s a flavor-packed handheld meal that can be enjoyed anytime, whether for lunch or a quick dinner.

Vietnamese Turmeric Tofu

Inspired by “Bún Chả Cá Chay,” this turmeric tofu is packed with color and fragrance.

Marinated in turmeric, garlic, and dill, then lightly fried, the tofu is often served over vermicelli noodles with fresh herbs and a light dipping sauce.

It’s refreshing, filling, and uniquely flavorful.

Ingredients

  • 1 block firm tofu, cut into thick strips
  • 1 teaspoon ground turmeric
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • Fresh dill, chopped
  • 2 tablespoons vegetable oil
  • Cooked vermicelli noodles, herbs, and dipping sauce to serve

Instructions

  1. Mix turmeric, soy sauce, garlic, sugar, and chopped dill to create a marinade.
  2. Gently toss tofu in the marinade and let sit for 20–30 minutes.
  3. Heat oil in a skillet and pan-fry the tofu until golden and crisp on all sides.
  4. Serve over vermicelli noodles with fresh herbs like mint and basil, and a side of nước chấm dipping sauce.

Turmeric tofu offers a distinctive Vietnamese flavor profile with its bold seasoning and fresh herbaceous notes.

It’s a beautiful and satisfying dish that feels both nourishing and indulgent.

Vietnamese Tofu Curry

A fragrant and creamy dish, Vietnamese tofu curry, or “Cà Ri Chay,” blends warm spices with rich coconut milk and tender vegetables.

It’s a beloved vegetarian option commonly served during special occasions or family meals.

This curry has a gentle heat and comforting depth that makes it incredibly satisfying.

Ingredients

  • 1 block firm tofu, cubed and lightly fried
  • 1 can coconut milk
  • 2 small potatoes, peeled and diced
  • 1 carrot, sliced
  • 1 small onion, chopped
  • 1 tablespoon curry powder
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in a pot. Sauté onion and garlic until fragrant.
  2. Add curry powder and stir for 30 seconds to release its aroma.
  3. Pour in coconut milk and bring to a simmer.
  4. Add potatoes and carrots. Cook until just tender.
  5. Add tofu cubes and soy sauce. Simmer for another 5–10 minutes.
  6. Adjust salt to taste and garnish with fresh cilantro. Serve with rice or baguette.

This tofu curry is hearty and full of gentle spice, offering a beautiful fusion of Vietnamese and South Asian flavors.

It’s perfect for cozy dinners and makes excellent leftovers the next day.

Tofu with Scallion Oil

Known as “Đậu Hũ Rưới Mỡ Hành,” this simple yet incredibly flavorful dish consists of fried tofu drizzled with hot scallion oil and often served with a side of soy dipping sauce or pickled vegetables.

It’s easy to make and ideal for busy weeknights or as part of a larger Vietnamese meal spread.

Ingredients

  • 1 block firm tofu, cut into squares
  • 4 tablespoons vegetable oil
  • 3 stalks scallions, chopped
  • Salt to taste
  • Optional: soy sauce or pickled veggies for serving

Instructions

  1. Pan-fry tofu until golden brown and crisp on all sides. Drain on paper towels.
  2. In a small saucepan, heat oil until shimmering.
  3. Remove from heat and immediately stir in chopped scallions and a pinch of salt.
  4. Drizzle hot scallion oil generously over the fried tofu.
  5. Serve warm, optionally with soy dipping sauce or rice.

This dish celebrates simplicity. The hot scallion oil brings out the tofu’s natural flavor and adds an irresistible aroma, making this one of the most beloved side dishes in Vietnamese home cooking.

Vietnamese Stir-Fried Tofu with Tomatoes and Dill

A northern Vietnamese specialty, this dish features stir-fried tofu with ripe tomatoes and fragrant dill, a herb not commonly found in many Asian cuisines but often used in Vietnamese cooking.

The result is a light, slightly tangy, and aromatic dish that’s ideal over rice or noodles.

Ingredients

  • 1 block tofu, cut into wedges and pan-fried
  • 2 ripe tomatoes, sliced
  • 1 small bunch fresh dill, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil

Instructions

  1. Heat oil in a skillet and fry tofu until golden. Remove and set aside.
  2. In the same skillet, sauté garlic until fragrant, then add sliced tomatoes.
  3. Stir in soy sauce, sugar, and pepper. Cook until tomatoes soften into a sauce.
  4. Add tofu and chopped dill. Gently stir to coat tofu with tomato sauce and herbs.
  5. Simmer for a few minutes, then serve hot over steamed rice.

This recipe is wonderfully fragrant and unique thanks to the addition of dill.

It adds a twist to the typical tomato-tofu combination and offers a light, refreshing alternative to heavier tofu dishes.

Crispy Tofu with Tamarind Sauce

This tangy, sweet, and savory tofu dish is inspired by “Đậu Hũ Sốt Me,” a Vietnamese favorite where crispy tofu is coated in a tamarind-based sauce.

The sticky glaze clings to each tofu cube, offering a punch of bold flavor and a beautiful contrast of textures.

Ingredients

  • 1 block firm tofu, cubed and fried until golden
  • 2 tablespoons tamarind paste
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili flakes (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons water
  • 1 tablespoon vegetable oil
  • Chopped peanuts and cilantro for garnish

Instructions

  1. In a small bowl, mix tamarind paste, sugar, soy sauce, chili flakes, and water.
  2. Heat oil in a pan and sauté garlic until golden.
  3. Pour in tamarind mixture and simmer until it thickens slightly.
  4. Add fried tofu and gently toss until each piece is evenly coated.
  5. Garnish with chopped peanuts and fresh cilantro. Serve hot with rice.

This tamarind tofu dish is a flavor bomb — sweet, sour, salty, and spicy. It’s a fantastic way to experience the depth of Vietnamese sauces in a simple vegetarian format.

Vietnamese Tofu Vermicelli Bowl

Known as “Bún Chay,” this light and refreshing tofu vermicelli bowl is a popular street food-style meal that combines herbs, noodles, vegetables, and crispy tofu with a sweet-savory dressing.

It’s nutritious, vibrant, and ideal for warm-weather dining.

Ingredients

  • 1 block tofu, sliced and fried
  • Rice vermicelli noodles, cooked and drained
  • Julienned carrots and cucumbers
  • Fresh mint, cilantro, and Thai basil
  • Chopped lettuce
  • Crushed roasted peanuts
  • Nuoc cham (vegetarian fish sauce alternative or soy-lime dressing)

Instructions

  1. Cook vermicelli noodles and rinse with cold water. Set aside.
  2. Arrange lettuce, herbs, carrots, cucumbers, and tofu in a large bowl.
  3. Top with crushed peanuts.
  4. Drizzle with vegan nuoc cham or a mixture of soy sauce, lime juice, sugar, and chili.
  5. Toss just before eating or serve with the dressing on the side.

This vermicelli bowl is incredibly versatile and customizable.

It’s a go-to dish for those who love freshness, crunch, and balance in their meals — all while keeping it light and healthy.

Vietnamese Tofu and Eggplant Stir-Fry

This comforting dish, “Đậu Hũ Xào Cà Tím,” brings together tender eggplant and crispy tofu in a rich, savory soy-based sauce.

The eggplant soaks up the sauce beautifully, and the tofu adds a nice chewy contrast, creating a satisfying and earthy stir-fry.

Ingredients

  • 1 block firm tofu, cubed and pan-fried
  • 1 medium eggplant, sliced into bite-sized pieces
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or vegetarian version)
  • 1/2 teaspoon sugar
  • 2 tablespoons vegetable oil
  • Scallions and chili slices for garnish

Instructions

  1. Fry tofu until golden, then remove and set aside.
  2. In the same pan, sauté garlic until fragrant. Add eggplant and stir-fry until slightly soft.
  3. Add soy sauce, oyster sauce, and sugar. Stir well to coat.
  4. Add tofu and a splash of water. Cover and simmer until eggplant is fully tender.
  5. Garnish with scallions and chili. Serve with hot rice.

This tofu and eggplant stir-fry is hearty and soulful, perfect for cooler days or when you’re craving something with a little more depth.

It’s a great way to turn everyday ingredients into something unforgettable.

Braised Tofu with Mushrooms

This savory Vietnamese dish, known as “Đậu Hũ Kho Nấm,” features tofu gently simmered with earthy mushrooms in a soy-based braising sauce.

The result is a rich, umami-packed dish that’s hearty and satisfying, often served with steamed rice and pickled vegetables.

Ingredients

  • 1 block firm tofu, sliced and fried
  • 1 cup shiitake or oyster mushrooms, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 1 tablespoon vegetable oil
  • Fresh green onions for garnish

Instructions

  1. Heat oil in a pan. Fry tofu slices until golden, then set aside.
  2. In the same pan, sauté garlic until fragrant, then add mushrooms and stir-fry until tender.
  3. Add soy sauce, oyster sauce, sugar, and water. Stir to combine.
  4. Return tofu to the pan and simmer gently for 10–15 minutes until sauce thickens.
  5. Garnish with green onions and serve warm with rice.

Braised tofu with mushrooms offers deep, slow-cooked flavor with minimal effort.

It’s especially comforting on cool evenings, bringing the umami goodness of mushrooms together with soft, flavorful tofu.

Tofu with Pickled Mustard Greens

Called “Đậu Hũ Xào Dưa Chua,” this tangy and savory tofu stir-fry is a popular dish in Vietnamese home cooking.

Pickled mustard greens add a punch of acidity and crunch that pairs beautifully with chewy, pan-fried tofu.

Ingredients

  • 1 block firm tofu, cubed and fried
  • 1 cup pickled mustard greens, rinsed and chopped
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon vegetable oil
  • Fresh chili slices (optional)

Instructions

  1. Fry tofu until golden and crisp. Set aside.
  2. Heat oil in a pan, then sauté garlic until fragrant.
  3. Add pickled mustard greens and stir-fry for a few minutes.
  4. Add tofu, soy sauce, sugar, and chili if using. Mix well and cook for another 3–5 minutes.
  5. Serve with steamed rice.

This stir-fry is punchy, slightly sour, and very satisfying.

The pickled mustard greens add a unique fermented note that elevates the dish beyond the ordinary.

Vietnamese Steamed Tofu with Ginger Soy Sauce

Simple, light, and nourishing, “Đậu Hũ Hấp Gừng” is a steamed tofu dish often enjoyed for its clean flavors and healthful preparation.

The ginger-infused soy dressing makes it both soothing and flavorful — a gentle dish perfect for resetting the palate.

Ingredients

  • 1 block soft or silken tofu, drained and sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger, finely shredded
  • 1 stalk green onion, sliced
  • 1 teaspoon sugar

Instructions

  1. Arrange tofu slices on a heatproof plate and steam for 5–7 minutes.
  2. In a small saucepan, heat sesame oil and sauté ginger until fragrant.
  3. Add soy sauce, water, and sugar. Stir until combined and warmed through.
  4. Pour sauce over steamed tofu and top with sliced green onions.
  5. Serve warm as a side dish or with plain rice.

This dish is delicate and aromatic, perfect for those seeking a lighter tofu recipe that still delivers bold Vietnamese flavor.

It’s ideal for clean eating or when you want something nourishing and gentle.

Vietnamese Stuffed Tofu

Known as “Đậu Hũ Nhồi Thịt Chay,” this dish features tofu pockets stuffed with a savory vegetarian filling — often made with mushrooms, mung bean noodles, and aromatics — then simmered in a light soy-based sauce.

It’s a comforting and traditional recipe that showcases Vietnamese home cooking at its best.

Ingredients

  • 1 block firm tofu, cut into thick squares and hollowed out
  • 1/2 cup mung bean noodles (glass noodles), soaked and chopped
  • 1/2 cup mushrooms, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce (for sauce)
  • 1 tablespoon vegetable oil

Instructions

  1. Combine mushrooms, noodles, garlic, soy sauce, sesame oil, and sugar to make the filling.
  2. Gently stuff the mixture into the tofu cavities.
  3. Heat oil in a pan and lightly sear the stuffed tofu pieces on all sides.
  4. Add 2 tablespoons soy sauce and 1/2 cup water to the pan, cover, and simmer for 10–12 minutes.
  5. Serve hot with steamed rice and a sprinkle of scallions.

Stuffed tofu is hearty and flavorful, offering a satisfying bite with both crunch and tenderness.

It’s a versatile dish that fits into daily meals or special vegetarian feasts.

Vietnamese Tofu and Tomato Hot Pot

This cozy, tomato-based hot pot, or “Lẩu Đậu Hũ Cà Chua,” is perfect for communal meals. It features tofu, vegetables, and herbs simmering in a light, tangy broth, often served with rice noodles.

It’s warming, nourishing, and rich in Vietnamese flavor.

Ingredients

  • 1 block tofu, cut into cubes
  • 2 ripe tomatoes, chopped
  • 1/2 pineapple, chopped (optional for sweetness)
  • 1/2 onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon tamarind paste
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 4 cups vegetable broth
  • Vietnamese herbs (rice paddy herb, sawtooth coriander), optional
  • Cooked rice noodles and dipping sauce for serving

Instructions

  1. In a pot, sauté garlic and onion until fragrant. Add tomatoes and cook until soft.
  2. Stir in tamarind paste, soy sauce, sugar, and broth. Bring to a gentle boil.
  3. Add tofu and pineapple. Simmer for 10–15 minutes.
  4. Add herbs just before serving.
  5. Serve hot alongside noodles and a side of chili soy dipping sauce.

This hot pot is deeply comforting and brimming with fresh flavors.

It’s perfect for gatherings or when you’re craving a warming, veggie-forward meal.

Vietnamese Sweet Tofu Dessert

Called “Tàu Hủ Nước Đường,” this beloved street food dessert features soft tofu served in a light ginger syrup.

It’s delicate, mildly sweet, and often served warm. This silky-smooth treat is soothing and nostalgic for many Vietnamese households.

Ingredients

  • 1 package silken tofu or homemade soft tofu
  • 1/2 cup sugar (preferably palm or brown)
  • 2 cups water
  • 3 slices fresh ginger

Instructions

  1. In a saucepan, combine sugar, water, and ginger slices. Simmer for 10–15 minutes until fragrant.
  2. Carefully warm tofu by steaming or gently heating in a separate pan.
  3. Spoon tofu into small bowls and ladle the warm ginger syrup on top.
  4. Serve immediately, warm or at room temperature.

This sweet tofu dessert is simple yet elegant.

The warm syrup and soft tofu create a texture that’s both comforting and luxurious — a must-try if you enjoy traditional Asian sweets.

Vietnamese Tofu Banh Xeo

Banh Xeo, often referred to as “Vietnamese sizzling pancake,” becomes an exciting vegetarian delight when made with crispy tofu, mung beans, and a medley of fresh herbs.

The turmeric-laced rice flour batter turns golden and crisp, making this dish a favorite for sharing.

Ingredients

  • 1 block firm tofu, cut into small strips
  • 1 cup Banh Xeo batter (rice flour, turmeric, coconut milk, and water)
  • 1/2 cup bean sprouts
  • 1/4 cup cooked mung beans
  • Sliced green onions
  • Lettuce, mint, basil, and perilla leaves
  • Dipping sauce (vegan nuoc cham or soy-lime blend)
  • Oil for frying

Instructions

  1. Heat a non-stick skillet with oil. Add tofu and cook until crispy. Set aside.
  2. Pour a ladle of batter into the pan and swirl to coat the surface thinly.
  3. Add tofu, mung beans, and bean sprouts on one half of the pancake.
  4. Cover and cook until edges are crispy and golden. Fold in half and slide onto a plate.
  5. Serve with fresh greens and dipping sauce for wrapping.

Banh Xeo is fun to eat and packed with flavor and texture.

The crispy shell, tender tofu, and fresh herbs create a dynamic, satisfying bite every time.

Vietnamese Vegan Tofu Pho

This plant-based version of the iconic “Phở Chay” offers all the warm, aromatic comfort of traditional pho using a vegan broth, herbs, and tofu.

It’s a soul-soothing noodle soup that doesn’t compromise on depth or authenticity.

Ingredients

  • 1 block tofu, pan-fried or air-fried
  • 1 onion, charred
  • 1 piece ginger, charred
  • 1 stick cinnamon
  • 2 star anise
  • 4 cloves
  • 6 cups vegetable broth
  • Rice noodles, cooked
  • Bean sprouts, basil, lime wedges, sliced chili for serving
  • Soy sauce or hoisin sauce for seasoning

Instructions

  1. Char onion and ginger over flame or in a dry pan. Add to a large pot with broth and spices. Simmer 30–40 minutes.
  2. Strain the broth and return to pot. Adjust seasoning with soy or salt.
  3. Add tofu to the broth to warm through.
  4. In serving bowls, arrange noodles and pour hot broth with tofu over.
  5. Top with herbs, sprouts, lime, and chili.

Vegan tofu pho is deeply aromatic and full of layers.

It’s a lighter take on a classic Vietnamese staple that still brings the comfort of a traditional pho bowl.

Stir-Fried Tofu with Lemongrass and Chili

This fiery, flavorful dish — “Đậu Hũ Xào Sả Ớt” — showcases the bold side of Vietnamese cooking.

Lemongrass and chili are stir-fried with tofu to create an intensely fragrant and spicy experience that’s popular across central Vietnam.

Ingredients

  • 1 block tofu, cubed and fried
  • 2 stalks lemongrass, minced
  • 2 fresh red chilies, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon oil

Instructions

  1. In a pan, heat oil and sauté garlic, lemongrass, and chili until very fragrant.
  2. Add tofu cubes and stir to coat well.
  3. Season with soy sauce and sugar. Continue stirring until evenly combined.
  4. Cook for another 5 minutes on medium heat, letting the flavors infuse the tofu.
  5. Serve hot with steamed rice.

This dish delivers maximum flavor with minimal ingredients.

The punch of lemongrass and chili transforms tofu into a bold and exciting meal, ideal for spice lovers.

Vietnamese Tofu with Tomato and Dill Soup

This light yet flavorful soup, known as “Canh Cà Chua Đậu Hũ Thì Là,” is a comforting northern Vietnamese favorite.

Silken tofu and tomatoes simmer together with fragrant dill to create a broth that’s delicate, tangy, and incredibly soothing — perfect for pairing with rice.

Ingredients

  • 1 block soft or silken tofu, cubed
  • 2 ripe tomatoes, chopped
  • 3 cups vegetable broth or water
  • 1 stalk green onion, chopped
  • A handful of fresh dill, chopped
  • 1 tablespoon oil
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. In a saucepan, heat oil and sauté garlic and tomatoes until soft.
  2. Pour in vegetable broth and bring to a simmer.
  3. Gently add tofu cubes and cook for 3–5 minutes.
  4. Season with salt and pepper to taste.
  5. Add dill and green onions right before serving.

This soup is light, fragrant, and soul-warming.

It’s a perfect option when you’re craving something simple yet flavorful, and it pairs beautifully with a bowl of steamed jasmine rice.

Vietnamese Tofu Salad with Rice Paper

This refreshing and unique salad, often called “Gỏi Cuốn Chay Mở” or “Open Rice Paper Salad,” uses rice paper sheets as a crunchy base or mix-in, combined with tofu, herbs, and fresh vegetables.

It’s a textural delight that’s often enjoyed as a modern street-food snack or appetizer.

Ingredients

  • 1 block firm tofu, pan-fried and sliced
  • 4 rice paper sheets, cut into strips and quickly toasted or softened
  • 1/2 cup shredded carrots
  • 1/2 cup shredded green mango or cucumber
  • Fresh mint and Thai basil
  • Crushed roasted peanuts
  • Fried shallots (optional)
  • Soy-lime dressing or vegan nuoc cham

Instructions

  1. Lightly toast rice paper strips until crispy or soften briefly in water for a chewy version.
  2. In a bowl, mix tofu, carrots, mango, herbs, and rice paper.
  3. Drizzle with dressing and toss gently to combine.
  4. Top with crushed peanuts and fried shallots before serving.

This vibrant salad delivers fresh, crunchy, chewy textures and is full of flavor.

It’s a fantastic way to showcase tofu in a fun and unconventional way while staying true to Vietnamese ingredients.

Vietnamese Tofu and Bitter Melon Stir-Fry

Known as “Khổ Qua Xào Đậu Hũ,” this stir-fry is a traditional Vietnamese dish featuring bitter melon, a nutrient-rich vegetable balanced by the neutral flavor and texture of tofu.

It’s a dish that’s often loved for its health benefits and distinct taste.

Ingredients

  • 1 block firm tofu, cubed and pan-fried
  • 1 bitter melon, halved, seeded, and sliced thin
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon oil

Instructions

  1. Lightly salt bitter melon slices and let sit for 10 minutes to reduce bitterness. Rinse and drain.
  2. Heat oil in a pan. Sauté garlic, then add bitter melon and stir-fry until just tender.
  3. Add tofu, soy sauce, sugar, and pepper. Stir gently for 2–3 more minutes.
  4. Serve hot with rice.

This dish offers a slightly bitter but well-balanced flavor profile, loved by those familiar with traditional Vietnamese home cooking.

It’s a humble, nourishing meal that pairs perfectly with a bowl of plain rice.

Conclusion

Vietnamese tofu dishes are more than just delicious — they’re also naturally healthy and loaded with fresh vegetables, herbs, and nourishing ingredients. With options ranging from quick weekday meals to show-stopping dinner-party dishes, this roundup proves that plant-based eating doesn’t mean sacrificing flavor or culture.

Explore these recipes and bring the beauty of Vietnamese cooking into your kitchen — one flavorful tofu dish at a time.

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