Deep
Arrange the fried tofu and tomato chunks in a pan, pour the fish sauce and sugar mixture over them, and braise until the tomatoes soften and release their juice. Serve immediately.
Ingredients
vegetable oil
1 tablespoon
Deep-Fried Tofu or fried tofu (try to find a package with eighteen 1- by 2-inch rectangular pieces)
1 package (12-ounce)
tomatoes (cut into 8 wedges each)
1½ pounds (about 4 medium)
fish sauce
¼ cup
sugar
2 tablespoons
green onions (green parts only, chopped)
2
Instructions
1
Step 1
Coat the bottom of a large nonstick skillet with the oil. Arrange the tofu pieces side-by-side in a single layer. Wedge the tomatoes in wherever you can around the tofu. If you have to pile the tomatoes on top of the tofu to form a second layer, that's okay.
2
Step 2
In a small bowl, mix the fish sauce and sugar together. Pour over the tofu and tomatoes in the skillet. Scatter the green onions over the top. Cover and bring to a simmer over medium heat. Cook until the tomatoes soften and their juices are released, 10 to 15 minutes. The skins will also start to peel away from the flesh. Serve hot with freshly steamed rice.
