Vietnamese Fried Tofu with Tomato Sauce
My sister in law is a great cook. We are fortunate to have her share some of her delicious dishes from her home, Vietnam. She prepares a variation of this simple dish often. Tender crispy morsels of tofu topped off with a fragrant simple tomato sauce.
1 (16-oz) block medium firm tofu
1/4 c. glutinous rice flour
1/4 c. corn starch
¼ c. vegetable oil, for frying
2 TB vegetable oil
1 ½ lbs. (6 medium) Roma tomatoes, chopped
4 cloves garlic, minced
2 TB patis (fish sauce)
2 TB palm sugar
pinch salt, as needed
**Prepare Tofu: Line a colander with a few paper towels. Place tofu on top; place 2 more paper towels on top of tofu. Place a plate on top, making sure surface of plate is large enough to cover tofu. Place a weight (canned good or cup filled with water) on top of plate. In a large skillet or fryer; warm oil. In a shallow dish; combine rice flour and cornstarch. Dredge tofu pieces in mixture. Deep fry in oil. Drain on paper towels. In a skillet over medium heat; sauté tomatoes and garlic in oil. Add patis, sugar and salt.
For service: Place tofu onto serving platter; top with tomato mixture. Serves 4-6. ** Optional to substitute with 2 (12 oz.) blocks of fried tofu. Fry lightly in 2 TB vegetable oil.