Sizzling, juicy tomatoes with tofu is a really popular dish at the Vietnamese table; it has a wonderful umami flavor and is quick and easy to prepare. You can actually use any savory condiment here, from soy sauce to (vegan) fish sauce. Use any sweet and sour seasoning too, depending on what you have around, for extra goodness. I like to stir in spinach or kale from time to time.

　　This recipe was excerpted from ‘Vietnamese Vegetarian’ by Uyen Luu. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Large Nonstick Skillet

　　$79 At Amazon

　　Vegetarian Oyster Sauce

　　$11 At Amazon

　　Medium-Firm Tofu

　　$2 At Weee!

　　

Ingredients

Serves 4

　　

For the tofu

2 Tbsp. vegetable oil

　　Pinch of sea salt

　　400 g (14 oz) medium-firm tofu, cut into 1½-inch squares, ½-inch thickness

　　

For the vegetables

2 Tbsp. cider vinegar

　　1 Tbsp. vegetarian oyster sauce

　　1 Tbsp. soy sauce or vegetable umami seasoning

　　1 Tbsp. maple syrup

　　1 round shallot, finely chopped

　　1 garlic clove, finely chopped

　　350 g (12 oz) tomatoes, any variety, roughly chopped, bite-size

　　3 scallions, sliced diagonally

　　Handful of spinach

　　3 Thai basil sprigs

　　

Step 1

Heat a large frying pan or skillet over a medium heat, add half the oil and the salt and spread over the surface of the pan, then fry the tofu for about 8 minutes on each side until golden. Remove from the heat and drain the tofu on paper towels.

　　

Step 2

In a small bowl, mix together the cider vinegar, vegetarian oyster sauce, soy sauce, and maple syrup as seasoning.

　　

Step 3

Put the pan back over a medium-high heat, add the remaining oil and brown the shallot, then add the garlic and fry until golden. Add the tomatoes and keep them still for a couple of minutes to brown. Add the fried tofu, then gently turn and stir-fry for a couple of minutes before pouring over the seasoning. Add the spring onions and spinach. Gently stir for another 2 minutes until the spinach wilts.

　　

Step 4

Garnish with the Thai basil and serve with steamed rice.

　　Excerpted with permission from Vietnamese Vegetarian by Uyen Luu published by ‎Hardie Grant Publishing. Buy the full book from Amazon or Hardie Grant Publishing.