Tofu Puffs with Tomatoes 🇻🇳

Grab a pack of tofu puffs when you are at the shops next for a quick and delicious vegetarian meal.  These are cubes of tofu that have been deep fried with a crispy crust and spongey interior, available from the refrigerated section of supermarkets as well as Asian grocers.  Simply open the bag and add them to a soup, braise or stir fry.  Very convenient.  They hardly need any cooking and suck up all the flavours and sauces you put into the dish.  In this recipe, I stir fry them Vietnamese style with tomatoes and serve over steamed rice - a different take on my braised tofu with tomatoes.

Serves 2-3

INGREDIENTS

• 150g / 5¼oz tofu puffs or fried tofu
• 350g / 12oz cherry tomatoes or chopped tomatoes
• 2 garlic cloves, finely chopped
• 1 tablespoon vegetable oil
• 2 teaspoons light soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• ½ cup water or vegetable stock
• 2 tablespoons finely chopped spring onion, for garnishing

METHOD

1. Cut tofu puffs diagonally in half into triangles.
2. Heat oil in a wok or a large frying pan over medium heat.  Add garlic and sauté for 30 seconds or until fragrant.
3. Add the tomatoes.  Stir fry for a few minutes until they begin to soften.
4. Add the soy sauce, fish sauce, sugar and water/vegetable stock.  Mix well and bring the mixture into a gentle simmer.
5. Add the tofu puffs.  Mix well with the sauce.  Cover and cook over low heat for 2 minutes or so until the sauce has thickened.  Check the seasoning of the sauce.  Add more fish sauce, sugar or water as required.
6. Garnish with spring onions.  Served with steamed rice.