Đậu Hũ Sốt Cà (Tofu in Tomato Sauce)

• 450 g Firm tofu
• 500 g Tomato, ripe
• 4 cloves Garlic
• 2 tbsp Vegetable oil
• 2 tbsp Fish sauce
• 2 tsp Caster sugar
• ½ tsp Fine sea salt
• 3 Spring onion

1. Cut the tofu into bite-sized cubes. Cut the tomatoes into small chunks, finely slice the spring onions, and finely chop the garlic (keep the white and green parts of the spring onions separate).
2. Heat the vegetable oil in a large frying pan over medium heat. Add the garlic and the white parts of the spring onions, and cook for 30 to 60 seconds until fragrant but not coloured.
3. Add the tomatoes and fine sea salt, then cook for 6 to 8 minutes, stirring often, until the tomatoes collapse and the sauce looks pulpy. If it starts to catch, lower the heat and keep stirring.
4. Stir in the fish sauce and caster sugar, then simmer for 2 minutes to meld the flavours. Taste and adjust with a little more fish sauce for savouriness or sugar for balance, if needed.
5. Gently add the tofu and spoon the sauce over it. Simmer for 4 to 5 minutes until the tofu is heated through and coated, then scatter over the green parts of the spring onions and cook for 30 seconds.

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