Tofu and Tomatoes

This is a super-quick and highly satisfying dish that my mom often made growing up. It’s Vietnamese in origin— using fish sauce as the main flavor component with a hit of sriracha that adds heat. Serve with steamed jasmine rice— also I would recommend eating this with a spoon for that perfect bite.

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Serves 4

INGREDIENTS

1 lb firm tofu
1 cup corn starch
Vegetable oil, for frying
1-2 tomatoes, rough chopped (approximately 2 cups)
½ tsp sugar
1 cup water
2-3 tbsp fish sauce
1 tbsp Sriracha
Sliced green onion, for garnish

METHOD

Cut tofu into large bite size pieces and pat dry with paper towel. Add cornstarch to a shallow bowl and coat each side of tofu with a thin layer (alternatively, add cornstarch and tofu into a ziplock bag and gently shake to coat).

In a large non-stick skillet over medium heat, add enough oil to coat pan. When shimmering, add tofu and cook, turning with chopsticks until each side is a very pale golden brown, approximately 3 minutes per side. Transfer tofu to a plate and set aside. In the same pan, add tomatoes, sugar, water, fish sauce, water and sriracha and simmer until sauce is reduced, approximately 5 minutes. Add tofu back into pan and combine with tomato sauce. Transfer to a serving platter, garnish with green onion and serve immediately with steamed jasmine rice.