Instructions

1. Heat the oil in a small wok or saucepan to 180°C (350°F). You will need about 3 cm (1 inch) depth of oil.
2. Cut the tofu into about 3 cm pieces and blot them with paper towels.
3. Place the cornflour (cornstarch) into a soup plate or bowl.
4. Coat the tofu pieces in the cornflour and shake off any excess.
5. Deep-fry the tofu for a few minutes until they are crispy and lightly coloured.
6. Remove the tofu with a slotted spoon and drain them on a wire rack over a tray or plate.
7. In a clean saucepan, heat about a tablespoon of oil and add the garlic, shallot and chilli.
8. Cook for a few minutes until the mixture is fragrant.
9. Add the tomatoes, sugar, salt, pepper and fish sauce. Cook for about 5 to 10 minutes on medium-high heat until the tomatoes have softened and the sauce has thickened a little.
10. Taste for seasoning.
11. Add the spring onions and coriander.
12. Arrange the tofu on a plate and spoon over the tomato sauce.
13. Garnish with some more chopped coriander.
14. Serve with steamed jasmine rice.