Crispy tofu in tomato pepper sauce

Tofu came to Vietnam from its neighbour, China, centuries ago. It rose to prominence due to Buddhism. Tofu serves as an essential part of a Buddhist meal, providing protein and a hearty meat substitute. It is loved for its various textures, from silken to hard, and has influenced the Vietnamese palate in every imaginable type of dish.

This is a simple but lovely recipe. The tomatoes provide a sweet-tart sauce that permeates the soft tofu and makes the dish explode with flavour. The sauce pairs well with the otherwise bland tofu and the dish is a lovely side for any occasion.

The food of Vietnam is a culinary tome that starts in North Vietnam and travels down to the south. It stops at marketplaces and homes of families and chefs, documenting the flavours of a nation's exquisite recipes. The recipes are authentic and delicious; each is annotated with a story about its origins. Luke Nguyen is an author, chef, restaurateur and TV host. He is responsible for popularising Vietnamese food across Australia and the world, taking the ingredients and flavours to his audience. This is a lovely book that should belong in every chef's kitchen for its recipes and flavours of a nation.

For more recipes from this book, click here.

Ingredients:

For the sauce:

2 tablespoons oil

3 garlic cloves, minced

3 tablespoons shallots, minced

1-2 Thai chillies, halved longitudinally, or to taste

10 oz, cherry tomatoes, halved longitudinally

Salt, to taste

1 tablepoosn Kikkoman soy sauce

2 teaspoons sugar

1 teaspoon white (or black) pepper

1 teaspoon fish sauce

1/2 cup water

3 scallions, cut into 1/2-inch pieces

Cilantro, to garnish

1 lb silken tofu, cut into 1-inch cubes

3 tablespoons oil

Heat the oil in a wok on low heat and add the garlic, shallots and chillies. Cook for 1 minute until the shallots are soft but have not taken on any colour.

Add the tomatoes, salt, soy sauce, sugar, pepper, and fish sauce nd stir in well. Cook for 4-5minutes until the tomatoes are beginning to turn very soft. Add the water and mix in. Simmer for 10 minutes, or until the sauce thickens—taste for spice and salt. The sauce should have a sweet-salty flavour with a pop of spice. Set aside.

When you are ready to serve the dish, heat a wide frying pan with oil. Add the tofu and fry on medium heat until the first side is browned, about 2 minutes. Turn the tofu pieces over and brown the second side. Repeat until the tofu is caramelised on all sides and crisp.

Layer the tofu onto a platter in the centre. Heat the sauce and add the scallions. Spoon the sauce around the tofu. Serve immediately, garnished with cilantro. I prefer to serve the sauce around the tofu rather than burying it in it to maintain the tofu's crispiness.