Adapted from eatlittlebird.com
Serving Size: 4-6
- 1 lb silken tofu (4 oz)
- 1/4 cup cornflour
- vegetable oil
- 1 garlic clove, finely chopped
- 1 small red onion, finely chopped
- 4 medium size tomatoes, finely chopped
- 2 tsp sugar
- pinch of sea salt
- 1 tbsp fish sauce
- cilantro for garnish
Cut tofu in 3cm pieces.
Add the cornflour to a bowl and coat the tofu in the cornflour.
Heat oil in a wok or small sauce pan over low-medium heat. Deep fry tofu pieces for a few minutes until they are crispy and lightly colored. Place tofu on plate lined with paper towel to soak excess oil
In another saucepan, heat 1 tbsp of oil over medium heat. Add garlic and red onion. Cook for a few minutes until mixture is fragrant.
Add tomatoes, sugar, salt, and fish sauce. Cook for 5-10 minutes over medium-high heat until tomatoes have softened and sauce has thickened.
Arrange tofu over plate and spoon sauce over it. Add cilantro for garnish.
Optional: Serve with steamed white rice.