Kirkwood's Tet Offensive Tua Hu Sot Cha (Fried Bean Turd in Tomato Sauce)

3 tablespoons vegetable oil

4 squares firm bean curd (about 13 oz or 400 g), dried with paper towel

sprigs of fresh coriander, to garnish


Sauce
1 teaspoon vegetable oil

1 teaspoon finely minced garlic

2 medium ripe tomatoes, skinned and diced (about 7 oz or 200 g)

1/4 cup (60 ml) water

4 teaspoons fish sauce

2 teaspoons light soy sauce

2 teaspoons sugar

2 teaspoons tomato paste

1/4 teaspoon freshly ground black pepper


Prepare the Sauce first by heating the oil in a medium saucepan. Add the garlic and stir-fry over medium heat until golden. Add the tomatoes and stir-fry until slightly softened, about 2 minutes, Add water, fish sauce, soy sauce, sugar, tomato paste, and pepper. Bring to the boil, lower heat, cover and simmer for 3 minutes. Remove from the heat but keep warm.


Heat the oil in a frying pan until very hot. Add the bean curd and fry until golden brown underneath, about 3 minutes. Turn and fry the other side, about 3 minutes. Drain on paper towel and transfer to a serving dish. Pour over the tomato sauce, garnish with coriander sprigs, and serve with steamed rice.