A beloved Vietnamese home-cooking dish, firm tofu cubes are hollowed out, packed with a seasoned chicken mince filling and simmered in a light tomato broth. As the spongy tofu soaks up the sauce it becomes a dish that is both hearty and light.
Pat the tofu blocks dry with paper towels and carefully hollow out the centre with a small spoon; keep the scooped-out tofu to mix into the filling.
Mix the minced chicken with the scooped-out tofu, spring onion, garlic, fish sauce and pepper, then press the filling firmly into the tofu shells.
Heat the oil in the pressure cooker and cook the grated tomato and tomato paste for 5 minutes, then stir in the sugar and hot water.
Carefully lower the stuffed tofu into the sauce, seal the pressure cooker and cook on low heat for 12 minutes.
If you carve the tofu walls too thin they can crack while cooking, so leave a reasonably thick border. Lower the stuffed tofu into the sauce carefully or the filling can spill out. Allergens: contains soy (tofu) and fish (fish sauce).
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