Vegan Tofu with Fresh Tomato Sauce

Video Description

Tofu with fresh tomato sauce is common in homes and casual restaurants throughout Vietnam. Think of it as the country's spaghetti marinara. With tofu cubes that are crispy on the outside and meltingly tender within, paired with a deeply flavourful tomato sauce, this comfort food creates a simple yet satisfying meal, especially when plated alongside some vegetables and steamed rice. TOFU WITH FRESH TOMATO SAUCE Serves 4 as part of a multi dish rice meal. 1 pound (450g) firm tofu, cut into 1 ½ inch (4cm) cubes 1 tablespoon vegetable oil (plus ¼ cup plus 2 tablespoons to ½ cup for shallow frying) 1 tablespoon finely chopped garlic ¾ pound (340 g) ripe plum tomatoes, finely chopped, (1 ¾ cups) 1 tablespoon soy sauce ½ teaspoon sugar ¼ teaspoon salt ¼ teaspoon mushroom powder (optional) 1/3 cup (80 ml) homemade vegetable stock, or water, or mushroom soaking liquid ¼ cup thinly sliced scallions ¼ teaspoon freshly ground black pepper 1 tablespoon roughly chopped cilantro Place the cut tofu onto a plate lined with paper towel. Cover the tofu with a second layer of paper towels and leave the tofu for 10-15 minutes as you prepare the rest of the ingredients. Set a paper-towel-lined plate next to the stove. In a wok or large frying pan, heat ¼ cup plus 2 tablespoons to ½ cup vegetable oil over medium-high heat. When the oil is hot, carefully add the tofu. Use caution as the oil may sputter as the tofu releases moisture. Cook the tofu cubes for about 3 minutes for the first side, then 2 to 2 ½ minutes for each of the other sides. The tofu is ready when it’s puffy, crispy, and golden. Transfer it to the lined plate and set aside until ready to use. Drain off all of the oil except 1 tablespoon. Heat the tablespoon of oil in the wok or frying pan over medium heat. Add the garlic and stir-fry until fragrant, about 20 seconds. Toss in the tomatoes, soy sauce, sugar, salt, and mushroom powder (if using). Simmer for about 5 minutes, stirring occasionally, until the tomato breaks down. Add the water and simmer gently for about 10 minutes, until the sauce thickens. Stir in the fried tofu, scallions, and black pepper and cook for another minute to coat the tofu lightly with the sauce. Transfer to a serving dish and sprinkle the cilantro over top. MY COOKBOOK: https://www.amazon.com/Vegetarian-Viet-Nam-Cameron-Stauch/dp/0393249336 CONNECT WITH ME https://www.instagram.com/aglobalkitchen/?hl=en https://twitter.com/camcooks?lang=en https://www.facebook.com/AGlobalKitchen/