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Sweet & Sour Tamarind Tofu Bowl (Canh Chua–Inspired)

A bright, herb‑forward tofu bowl inspired by the sweet‑sour balance of Vietnamese canh chua. Crispy tofu is glazed in a tangy tamarind sauce and layered over rice with fresh herbs, crunchy vegetables, and pineapple for a clean, modern, plant‑forward meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, dinner, lunch
Cuisine Vietnamese
Servings 4

Equipment

  • Nonstick skillet
  • Small saucepan
  • Mixing bowl
  • Rice cooker or medium pot with lid

Ingredients
  

For the tofu

  • 28 oz firm or extra‑firm tofu pressed 10 minutes and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral oil
  • Pinch of salt

For the tamarind glaze

  • 4 tablespoons tamarind concentrate
  • 2 tablespoons fish sauce or soy sauce
  • 2 tablespoons sugar or honey
  • 2 tablespoons water
  • 2 cloves garlic minced
  • 2 teaspoons chili flakes or fresh chili
  • 2 teaspoons neutral oil

For the bowl

  • 4 cups cooked jasmine rice
  • 2 cups shredded cabbage
  • 2 small cucumbers sliced
  • 2 small tomatoes sliced or wedged
  • 2 cups pineapple chunks
  • Fresh herbs: cilantro Thai basil, scallions
  • Lime wedges

Instructions
 

  • Prepare the tofu. Pat the tofu dry, cut into cubes, and toss lightly with cornstarch and a pinch of salt. Heat oil in a nonstick skillet over medium‑high heat and cook the tofu until golden and crisp on all sides. Set aside.
  • Make the tamarind glaze. In a small saucepan, heat oil over medium. Add garlic and chili and cook until fragrant. Stir in tamarind concentrate, fish sauce or soy sauce, sugar or honey, and water. Simmer 1 to 2 minutes until glossy.
  • Glaze the tofu. Add the crispy tofu to the saucepan and toss to coat. Cook 1 minute until the sauce clings to the tofu.
  • Assemble the bowls. Divide rice between four bowls. Add cabbage, cucumber, tomato, pineapple, and herbs. Spoon the tamarind tofu over the top.
  • Finish. Squeeze lime over the bowl and add extra chili if desired.

Notes

  • Pressing the tofu lightly removes excess moisture without drying it out. Cornstarch creates a thin, crisp crust that holds up to the tamarind glaze. Tamarind concentrate varies in strength; adjust sweetness and saltiness to taste. This bowl works with rice, vermicelli, or greens.
Keyword canh chua tofu, sweet and sour tofu, tamarind tofu, vegetarian Vietnamese recipes, Vietnamese tofu bowl, weeknight tofu bowl