Ingredients

• 600 g fresh firm white tofu (đậu phụ)
• 500 g ripe red tomatoes
• 4 spring onions
• 2 Asian red shallots
• 2 tbsp light soy sauce
• 1 tsp sugar
• 120 ml water
• 120 ml vegetable oil
• to taste salt
• to taste ground black pepper

Method

1. 01
   Cut the tofu Pat the tofu dry with a clean towel and cut each block into thick bite-sized cubes or rectangles about two centimetres thick.
2. 02
   Prepare the vegetables Cut the tomatoes into small wedges, slice the shallots thinly, chop the white parts of the spring onions finely, and cut the green parts into short lengths.
3. 03
   Fry the tofu Heat the oil in a wide frying pan over medium-high heat and fry the tofu in a single layer, turning it until all sides are golden, then lift it onto a plate.
4. 04
   Fry the aromatics Pour off all but about one tablespoon of the oil, then fry the shallots and the white spring onion parts over medium heat until fragrant and lightly golden.
5. 05
   Cook down the tomatoes Add the tomato wedges with a pinch of salt and stir, pressing them with the spatula until they break down into a soft, juicy sauce.
6. 06
   Season the sauce Stir in the soy sauce, sugar and water, then taste and adjust with a little more salt or soy sauce.
7. 07
   Simmer the tofu Return the fried tofu to the pan, spoon the sauce over it, and simmer gently over low heat so the tofu soaks up the sauce, turning the pieces once halfway.
8. 08
   Add the spring onion Scatter in the green spring onion pieces and some black pepper, stir gently, and cook just until the greens wilt.
9. 09
   Serve with rice Spoon the tofu and sauce onto a plate and serve hot with steamed rice.