1 block firm tofu 400g
2 medium ripe tomatoes
2 large clove garlic
1 tbsp sugar
2 tbsp fish sauce (or soya sauce)
Spring onion/ pepper/ chili pepper to garnish

Remove the tofu from the container and drain off the liquid. Wrap the block of tofu in a few layers of paper towel. Stack a plate on top to create pressure. Leave for 5 minutes.
Mince 2 large cloves of garlic and dice 2 medium tomatoes.

Remove the tofu from the paper towel and pat dry. Then cut into rectangular pieces (2 x 1 x 1.5 inch)

Heat vegetable oil in a pan and deep fry the tofu on medium high heat until golden brown (about 10 minutes each side). Remove from oil and place on a strainer or paper towel to drain off the excess oil.

In a sauce pan or a wok, heat 1 tbsp oil and fry the minced garlic till slightly golden. Then add in the chopped tomato. Fry for a minute.
Add 1 tbsp sugar and 2 tbsp fish sauce. Cook for 3 minutes on medium high heat until the tomatoes produce some liquid.
Then toss in the freshly fried tofu and stirr well to coat the tofu with the sauce. Cook for about 10 minutes on low heat, until the sauce thickens or almost dries out.

Transfer into the serving plate. Sprinkle chopped onion, pepper or chili pepper on top. Serve with hot steamed rice.

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