Đậu Phụ Xốt Cà Chua - Tofu in Tomato Sauce

Difficulty: Easy

1 pkg medium to firm tofu

1 large tomatoes, diced
1 shallot, diced

2 cloves garlic, minced

2 tsp fish sauce

1/2 tsp sugar
Salt

Pepper
2 Tbsp water or chicken stock
Cilantro, optional

Drain tofu well and wrap in some paper towels.  Place a plate on the tofu to make sure you get any excess water out.  Cut into cubes.  Heat up a small saucepan with some oil and fry the tofu until golden brown. Place tofu on paper towels after frying to remove any excess oil.

In a frying pan, heat up on high with enough oil to cover the bottom of the pan.  Toss in garlic and shallots. Saute until they are fragrant.  Toss in the dice tomatoes with a pinch of salt to draw the liquid out of the tomatoes. Stir well and add the sugar.  Add water, reduce to low heat and cover the pan.  Allow for the tomatoes to start breaking down into a sauce.  It will take about 4-5 minutes for it to start breaking down. Add the fish sauce and taste.  It has to be on the salty side, but still pleasant tasting.  (When you add the tofu cubes, the salt will mellow out.)  Add the tofu and combine well.  Finish with some black pepper and cilantro.  Serve over a hot bowl of rice with an herb platter.