Crisp Tofu Cooked in Tomato-Pepper Sauce (Dau Hu Sot Ca)

sbs.com.au

xanderbear

200 ml (7 fl oz) vegetable oil

500 g (1 lb 2 oz) silken tofu, drained and cut into 3 cm (1¼ inch) cubes

1 tbsp minced garlic

1 tbsp minced red Asian shallots

1 bird's eye chilli, finely sliced

4 ripe tomatoes, roughly chopped

½ tsp sea salt

2 tsp sugar

2 tbsp fish sauce

3 spring onions (scallions), cut into 5 cm (2 inch) lengths

1 tsp freshly ground black pepper

2 coriander (cilantro) sprigs, to garnish

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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