Crisp Tofu Cooked In Tomato Pepper Sauce: Dau Hu Sot Ca
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
7 fluid ounces
Vegetable Oil (/ 200 ml)3 cloves
Garlic (minced 1 tablespoon)1
Sea Salt2 tsps
Sugar2 tbsps
Fish SauceDirections:
1
Pour the oil into a wok and heat to 350 degrees F/180 degrees C or until a cube of bread dropped into the oil browns in 15 seconds
2
Add the tofu, cooking it in 2 batches to ensure the oil stays hot, and deep-fry until crisp
3
Remove the tofu with a slotted spoon and transfer to kitchen paper-lined tray to drain
4
Carefully, transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon oil in the wok
5
Now add the garlic, Asian shallots, and chile to the wok and stir-fry for 1 minute, or until fragrant
6
Add the tomatoes, 1/2 teaspoon salt, sugar, and fish sauce, stir and allow the tomatoes to break down
7
Add 3 1/2 fluid ounces/ 100 ml water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes
8
Add the crisp tofu, spring onions, and black pepper, folding it all together, and simmer for no longer than 1 minute as we want to keep the crisp texture of the tofu
9
Garnish with coriander (cilantro)