Tofu with Tomato

    2 hours

    Easy dish made from fresh tofu and plum tomatoes. Served over Jasmine rice. To make it vegetarian, substitute the fish sauce with vegetarian soy sauce.

    2 people made this

    Makes: 6 SERVINGS

    • 1 LB TOFU (fresh if possible)or one pre-packaged
    • 6 plum tomatoes
    • 3 scallions sliced thin
    • 1 clove garlic minced
    • 2 tablespoons vegetable oil
    • 1/4 cup cilantro
    • 1/8 cup vegetable oil for frying tofu
    • 1 tablespoon fish sauce
    • 3 cups cooked jasmine rice

    Prep:15min  ›  Cook:45min  ›  Extra time:1hr  ›  Ready in:2hr 

    1. Pat dry tofu. Cut tofu block down the middle, then slice each half into 1/4 inch slices. Again, pat dry for frying.
    2. Add 1/8 cup vegetable oil to frying pan. Heat pan on medium heat and add tofu when oil becomes hot. Fry tofu slices on both sides. Do this in batches so you get good color on tofu. Drain tofu on paper towels and set aside.
    3. Cut the plum tomatoes in small pieces. Mince 1 clove garlic, slice scallions thin, chop cilantro.
    4. In large saucepan add 2 tablespoons vegetable oil. Heat on medium/low setting. Add tomatoes, garlic and scallions until the tomatoes have completely broken down and have made a sauce. This should take 15-20 minutes. When tomatoes have completely broken down, add fish sauce and cilantro. Add cooked tofu and simmer on low heat for 15 minutes or so. Now you are ready to serve over Jasmine rice.

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