Vietnamese Tomato Tofu by Gibbo Big Fat Cook

Ingredients

• 400 g firm tofu
• 5 tbsp vegetable oil
• 1 shallot, thinly diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 4 ripe tomatoes, diced
• 1 tbsp sugar
• 2 tsp fish sauce
• 1 tsp soy sauce
• 1/2 cup water
• 1 bunch green onion, sliced
• 1 bunch chives, chopped (optional)

Instructions

1. Cut the tofu into large cubes and fry in the vegetable oil over medium-high heat for 8-10 minutes, turning until all sides are golden and crisp. Set aside.
2. Drain the excess oil, leaving about 1 tablespoon in the pan. Sweat the diced shallot over medium heat for 2-3 minutes until translucent, then add the garlic and cook for 30 seconds until fragrant.
3. Add the tomato paste and cook for 2 minutes, stirring often, until it darkens slightly and smells sweet.
4. Add the diced tomatoes, sugar, fish sauce, soy sauce, and water. Simmer over medium-low heat for 20 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
5. Return the fried tofu to the pan and simmer for 10 minutes, spooning sauce over the tofu so it absorbs the flavor.
6. Taste and adjust seasoning, then stir in the spring onions and optional chives. Serve immediately over rice while hot.