Vietnamese Tofu in Tomato Sauce

Pat the tofu dry with kitchen paper, cut into even cubes, and fry in a pan with plenty of vegetable oil until golden brown and crispy. Then drain the tofu on kitchen paper.

Heat some oil in a pot and sauté the finely chopped shallot until translucent. Add the peeled tomatoes (lightly crushed), brown sugar, and fish sauce.

Let the sauce simmer for about 5 minutes, then stir in the tofu cubes. Let it simmer covered for another 15 minutes over low heat so that the tofu absorbs the flavor of the sauce.