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Ingredients
- 400 g natural tofu
- 400 g peeled canned tomatoes
- 2 tbsp fish sauce
- 1/2 tbsp brown cane sugar
- 1 shallot
- 1 spring onion for garnish
- 1 pinch salt
- 1 pinch black pepper
- 6 tbsp vegetable oil
- 250 g jasmine rice
Preparation
- 1Pat the tofu dry with kitchen paper, cut into even cubes, and fry in a pan with plenty of vegetable oil until golden brown and crispy. Then drain the tofu on kitchen paper.
- 2Heat some oil in a pot and sauté the finely chopped shallot until translucent. Add the peeled tomatoes (lightly crushed), brown sugar, and fish sauce.
- 3Let the sauce simmer for about 5 minutes, then stir in the tofu cubes. Let it braise covered for another 15 minutes over low heat so that the tofu absorbs the flavor of the sauce.
- 4Season with salt and pepper. Cut the spring onion into fine rings and sprinkle over the dish.
- 5Serve the hot tofu in tomato sauce with cooked jasmine rice.
