Tuesday, August 30, 2011

Crisp Silken Tofu in Tomato Sauce

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.

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