Tender eggplant, golden-browned tofu and tomato come together in a savory, lightly syrupy sauce. Serve it with rice for a satisfying Vietnamese main course.
Cà tím om đậu is a home-style Vietnamese combination of eggplant and tofu, stewed with tomato and seasoned with a savory sauce. The eggplant absorbs moisture and flavor, while the tofu keeps its shape in substantial pieces. Tomato adds a little sweet-and-sour freshness to the stew and helps form a sauce that need not be heavy. The exact herbs and seasonings vary from household to household and from region to region; this version keeps the familiar basics and uses spring onion for a fresh finish.
Eggplant is widely available in the Netherlands in summer and early autumn, but can generally be found all year round. Choose ones with smooth, glossy skin and firm flesh. Cut them into generous pieces: thin slices turn mushy more quickly during stewing. Firm tofu is useful because it can be browned first and then cooked in the stew without falling apart. Pat the tofu dry before adding it to the pan; this helps prevent the oil from splattering and gives the surface better color.
Browning the ingredients before stewing serves a purpose here; it is not just for color. Golden-brown tofu gets a firmer exterior and therefore holds its shape in the sauce. The eggplant can also take on a little color, but it does not need to be cooked through at this stage. A short, covered stewing time afterwards softens the pieces while keeping them intact. Add enough liquid to make a sauce, but not a large amount: the tomatoes will also release juice as they cook. It is better to turn the ingredients gently than to stir constantly.
Fish sauce gives the sauce a deep, salty flavor. For a vegetarian version, use soy sauce instead; start with a little less and taste at the end, as saltiness varies between brands. Tofu firmness can vary from shop to shop, so keep the pieces intact when turning them. If the stew is still too watery, simmer it gently without a lid for the last few minutes. If the sauce has reduced too much before the eggplant is tender, add a splash of water.
Serve the stew with steamed white rice so the sauce doesn't go to waste on the plate. The tender vegetables and savory tofu need little else; extra spring onion is only appropriate if it is already among the ingredients. Refrigerate leftovers in a sealed container within two hours and use them within three days. Reheat them in a pan over low heat, adding a little water if needed to loosen the sauce again.
Rinse the rice until the water is mostly clear. Put it in a pan with 450 ml water and bring to a boil. Turn the heat to low, cover and cook for 12 minutes. Turn off the heat and leave the rice to stand, covered, for another 10 minutes.
Pat the tofu dry and cut it into cubes about 2 cm across. Cut the eggplants into 3–4 cm pieces.
Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Fry the tofu for 6–8 minutes, turning until golden brown all over. Transfer it from the pan and set aside.
Add the remaining oil. Fry the eggplant for 5 minutes, turning the pieces occasionally, until they are lightly browned in places and beginning to soften. Transfer them from the pan.
Fry the shallot in the same pan for 2 minutes. Add the garlic and fry for 30 seconds. Add the tomatoes and fry for 3 minutes, until they soften and release some juice.
Stir the water, fish sauce or soy sauce, and sugar into the tomatoes. Return the eggplant and tofu to the pan. Bring to a gentle boil, cover and stew over low heat for 12–15 minutes. Gently turn the ingredients halfway through; the eggplant should be tender but still hold its shape.
Remove the lid and, if needed, simmer the sauce for a few more minutes to reduce it. Stir in the spring onion and black pepper, then taste and adjust the balance of the sauce. Serve with the rice.
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