Stuffed vegetables and leaf rolls
A favorite in Vietnamese home cooking, this dish is made by hollowing out firm tofu cubes, stuffing them with seasoned ground chicken, and simmering them in tomato sauce. The tofu absorbs the sauce, creating a filling yet light main course.
Pat the tofu cubes dry with paper towels and carefully hollow out the center of each with a small spoon. Do not discard the scooped-out tofu; you will mix it into the filling.
Mix the ground chicken, scooped-out tofu, scallions, garlic, fish sauce, and black pepper. Press the filling into the tofu cubes.
Heat the cooking oil in a pressure cooker. Add the grated tomato and tomato paste and cook for 5 minutes. Stir in the sugar and hot water.
Carefully place the stuffed tofu in the sauce and close the pressure cooker lid. Cook over low heat for 12 minutes.
Leave a thick edge when hollowing out the tofu so it does not break during cooking. Carefully place the stuffed tofu in the sauce to keep the filling from falling out. Allergens: contains soy (tofu) and fish (fish sauce).
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