Crispy Tofu with Spicy Tomato Sauce

Golden and Crispy Tofu served with a Vietnamese Spicy Tomato Sauce. This dish will win over both vegetarians and meat-lovers alike! Use either silken tofu or firm tofu.



  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.

Kitchen Notes

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.