Vietnamese-Style Tomato Tofu & Rice

Method

1. 1

   Cook rice and prep ingredients

   In a medium saucepan, bring the rice and 450 ml water to a boil over high heat. While it heats, cube the tofu, slice the scallions, mince the garlic, and measure the fish sauce, brown sugar, and oil; cover and cook rice over low heat without stirring.

   15 min

   Tip: Keep the lid closed during cooking to hold in steam.

2. 2

   Soften the aromatics

   Heat the oil in a large deep skillet over medium heat; add the garlic and half the scallions, stir for 30 seconds, then add the tofu and cook, turning gently.

   4 min

   Tip: Turn tofu gently so the cubes keep their shape.

3. 3

   Simmer the tomatoes

   Pour the canned tomatoes and their juices into the skillet; stir in fish sauce and brown sugar, season with 1/2 tsp salt and a few grinds of black pepper, and simmer over medium-low heat.

   12 min

   Tip: Keep the tomatoes and their juices in the skillet so the sauce stays moist.

4. 4

   Taste and serve

   Off the heat, taste the tomato tofu and adjust with up to 1/4 tsp salt and a few grinds of black pepper; serve over rice with the remaining scallions.

   2 min