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This is another dish from Southeast Asia that I recently learned often contains that fantasic Southeast Asian vegetarian-pisser-offer: fish sauce. So I had my own go at something basic and simple, and this was the result. This super-easy vegetarian recipe only takes ten or 15 minutes, if that, and makes a healthy and yummy snack or main meal accompaniment. You could serve it as a main meal, but it would be suggested to increase the quantities a bit, naturally.
Vietnamese Tofu and Tomato Sauce
- Press the tofu so you can get as much water out as possible. If you’ve bought the Cauldron brand here in the UK, then it’s already dry enough to make the outback seem damp (read: you can probably get away with skipping the pressing step). Cut the tofu into triangles, slices, or cubes no more than about two inches long.
- To make the sauce, which you should probably do first, simply fry up the garlic in some oil, add the tomato, water, half of the lime juice, the soy sauce, the pepper, and the sugar. Leave to simmer over a medium-low heat while you prepare the tofu.
- Heat a wok with a a few inches of oil to a medium temperature and deep fry the tofu pieces until lightly browned. An alternative is of course to lightly fry in oil on a skillet or even to bake, but deep-fried tofu is a treat!
- Serve the deep-fried tofu with the tomato sauce on top (because, you know, that would have been a tricky concept for you to work out had I not given that particular instruction). Drizzle the remaining lime juice and some sliced spring onion over the dish, and go pig out.
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