Fried tofu in tomato sauce

Fried tofu in tomato sauce

By
From
KOTO
Photographer
Michael Fountoulakis

No dinner at the house of a KOTO trainee or graduate is complete without the appearance of this wonderfully simple and tasty tofu dish. It is important to only use very fresh tofu for this recipe.

Ingredients

Quantity Ingredient
500g firm tofu
vegetable oil, for deep-frying
4 red asian shallots, diced
4 tomatoes, skin and seeds removed, roughly chopped
1 teaspoon caster sugar
1 teaspoon fish sauce
3 spring onions, sliced
freshly ground black pepper, to serve

Method

  1. Cut the tofu into 4 cm cubes and pat dry with paper towel.
  2. Heat the oil in a wok or deep frying pan to 180°C, or until a cube of bread dropped in the oil browns in 15 seconds. Fry the tofu in batches for 3–4 minutes, or until it takes on a light golden colour and turns crispy on the outside. Remove the tofu from the oil and drain on paper towel.
  3. Heat a small amount of oil in another frying pan over medium heat and cook the shallots for 5–6 minutes, or until translucent. Add the tomatoes, sugar and fish sauce and simmer for 10 minutes. If the sauce is too dry, add a small amount of water to achieve the right consistency; it should coat the back of the spoon. Add the fried tofu to the sauce and gently coat.
  4. Garnish with the spring onions and serve immediately with the black pepper.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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