Đậu phụ sốt cà chua

Method

1. 1

   Prepare tofu

   Pat the tofu dry and cut it into bite-sized cubes. Dust lightly with the plain wheat flour, shaking off any excess.

2. 2

   Fry tofu

   Heat the oil in a non-stick frying pan over medium heat. Add the tofu and fry for 8 to 10 minutes, turning every few minutes, until golden on several sides. Transfer to a plate.

3. 3

   Cook aromatics

   Reduce the heat to medium-low. Add the garlic and most of the spring onion and cook for 1 minute, stirring, until fragrant but not browned.

4. 4

   Cook tomatoes

   Add the diced tomatoes and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened and releasing their juices.

5. 5

   Season sauce

   Stir in the fish sauce, soy sauce, sugar and 100 ml water. Simmer over medium-low heat for 5 minutes, until the tomatoes collapse into a saucy mixture.

6. 6

   Thicken sauce

   Mix the 1 tbsp water with the remaining flour to make a smooth slurry. Stir it gradually into the sauce and simmer for 1 to 2 minutes, stirring, until lightly thickened.

7. 7

   Finish and serve

   Return the tofu to the pan and simmer over low heat for 2 to 3 minutes, turning gently until coated and hot throughout. Scatter over the coriander and remaining spring onion, then serve.

Tips

• Pat the tofu thoroughly dry so it browns well and splatters less.
• Turn the tofu gently every few minutes to brown several sides without breaking the cubes.
• Add the flour slurry gradually while stirring to help keep the sauce smooth.
• Keep the garlic moving and take care not to brown it, as it can taste bitter.

Swaps

• Use chopped chives in place of the spring onion.
• Use chopped parsley in place of the coriander leaves.
• Use vegetable stock in place of the water for a fuller-tasting sauce.

Storing

Refrigerate leftovers in an airtight container for up to 3 days and reheat gently in a pan until hot throughout.