Vietnamese Fried Bean Curd in Tomato Sauce: Tua Hu Sot Cha

4 tablespoons vegetable oil
1 1-lb. block extra-firm tofu, cut in half lengthwise, then in half again crosswise

For the sauce:
1 teaspoon vegetable oil
1 teaspoon minced garlic
1/2 cup chopped tomatoes
1/4 cup water
4 teaspoons fish sauce
2 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons tomato paste
1/4 teaspoon freshly ground black pepper

Fresh coriander for garnishing

Prepare sauce: Heat oil in a skillet over medium heat. Add garlic and stir-fry until just beginning to turn golden. Add tomatoes and stir-fry for 2 minutes. Add water, fish sauce, soy sauce, sugar, tomato paste, and black pepper. Bring to a boil, then simmer, covered, for about 3 minutes. Keep warm.

In a frying pan heat 3 tablespoons vegetable oil. Add bean curd and fry for 3-4 minutes or until golden brown. Turn gently and brown on the other side. Drain on paper towels.

Transfer to serving dish, napped with the tomato sauce. Garnish with coriander.

Based on Wendy Hutton’s recipe in Green Mangoes and Lemon Grass: Southeast Asia’s Best Recipes from Bangkok to Bali.