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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.

Ingredients

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.

Kitchen Notes

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

Nutrition