A Vietnamese home-style dish: fried tofu braised briefly in a quick tomato and shallot sauce.
Mechanic
The key is frying the tofu separately before it meets the sauce. A golden crust holds shape during the braise and absorbs flavour without turning to mush. Lard rather than oil deepens the sauce noticeably: worth seeking out.
Ingredients
- 3 blocks firm tofu, each cut into 6 pieces
- 2 large tomatoes (or 4 small), cut into thin wedges
- 2 shallots, sliced thin
- 3 green onions, finely chopped
- neutral oil, enough to shallow-fry
- 2 tablespoons lard
- 1 teaspoon seasoning powder (Vietnamese hạt nêm, or chicken or mushroom bouillon powder)
- ½ teaspoon MSG
- 1 teaspoon sugar
- a pinch of salt or a dash of fish sauce (to help the tomatoes soften)
- 120 ml (½ cup) water
- black pepper, to finish
Method
Rinse and pat the tofu dry.
Heat a generous amount of oil in a pan over medium heat until shimmering. Add the tofu and fry undisturbed until golden on the first side, then flip and repeat. Remove and set aside.
In a separate pot, heat the lard over medium heat. Add the shallots and cook until fragrant, about 1 minute. Add the tomatoes, seasoning powder, MSG, sugar, and a pinch of salt or fish sauce. Stir and cook for about 3 minutes.
Add the water. Cover and simmer on low, occasionally pressing the tomatoes with the back of a spoon until they break down and the sauce is sufficient to coat all the tofu, about 5 minutes. Add a splash more water if needed.
Taste and adjust seasoning. Add the fried tofu, fold gently to coat. Cover and cook until the tofu softens and absorbs the sauce, about 5 minutes.
Finish with black pepper and green onions.
To serve
With steamed rice and a bowl of boiled vegetable soup.
Notes
- Fish sauce or salt added with the tomatoes helps them break down faster.