Vietnamese-style fried tofu in tomato sauce

Step 1/7

• 200 g firm tofu

• knife
• cutting board

Pat the tofu dry, and cut it into 1 1/2 cm/0.6 inch cubes.

Step 2/7

• 1 tbsp peanut oil

• frying pan
• cooking spoon

Add 2 tablespoons of oil to a hot pan, and fry tofu over medium-high heat for approx. 6–8 min. until golden brown on all sides. Then remove from the pan.

Step 3/7

• 1 cloves garlic
• 1 scallions

Mince garlic. Cut the white part of the scallion into rings.

Step 4/7

• ½ tbsp peanut oil

Add remaining oil to the pan and sauté garlic and scallion over medium heat for approx. 2 min., stir fry until fragrant.

Step 5/7

• 250 g tomatoes
• 2 tbsp soy sauce
• ½ tbsp rice syrup
• 1 tsp Sriracha

Roughly chop tomatoes and add to the pan. Stir in soy sauce and rice syrup and simmer for approx. 5 min. until the tomatoes become soft and start to break down. Season with Siracha to taste.

Step 6/7

Add tofu to the sauce and simmer for another approx. 2 min. Cut scallion greens into rings.

Step 7/7

• jasmine rice (for serving)

Serve the tomato tofu with jasmine rice and top with the scallion greens.

Enjoy your meal!