Crisp Silken Tofo in a Tomato and Black Pepper Sauce

Name: Crisp Silken Tofo in a Tomato and Black Pepper Sauce (Tàu Hũ Sốt Cà Chua)
Yield: Serves 4-6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 4 ripe tomatoes, roughly chopped; 1 bird’s eye chilli, thinly sliced; 1 tablespoon finely chopped red Asian shallots; 1 tablespoon finely chopped garlic; 200 ml (7 fl oz) vegetable oil; 500 g (1 lb 2 oz) silken tofu, drained; 2 coriander (cilantro) sprigs, to garnish; 2 coriander (cilantro) sprigs, to garnish; 3 spring onions (scallions), cut into 5 cm (2 inch) lengths; 3 spring onions (scallions), cut into 5 cm (2 inch) lengths; 2 tablespoons fish sauce; 2 teaspoons sugar

Tàu Hũ Sốt Cà Chua

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

IT’S FIVE O’CLOCK AND DUNG HAS SOLD OUT OF NOODLE SOUP AT HER MARKET STALL. WE SIT ON SMALL STOOLS AROUND A HOT PAN SIZZLING WITH PORK FAT, FUELLED BY BURNING COAL. WE THROW SILKEN TOFU INTO THE PAN TO CRISP IT UP. IT LOOKS EXTREMELY HIGH IN SATURATED FAT, BUT IT TASTES SO GOOD.

Ingredients

500 g (1 lb 2 oz) silken tofu, drained
200

Asia
Vietnam
Dinner
Side dish
Starter
Pescatarian
Southeast Asia
Gluten-free

Method

Cut the tofu into 3 cm (1¼ inch) cubes and pat dry with paper towel. Pour the oil into a wok and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Add the tofu in t