Đậu Hũ Sốt Cà Chua (Caramel Tomato-Braised Tofu)

Method

1. 1

   Pat the tofu cubes very dry, then fry in the oil over medium-high heat, turning, until golden and crisp on most sides, about 6 minutes. Lift out and drain.

   💡 Wet tofu steams instead of frying — dry it properly and don't crowd the pan.

2. 2

   Melt the sugar in a clean pan over medium heat until it turns a deep amber, swirling the pan rather than stirring.

   💡 Pull it right at mahogany — a shade further and the caramel turns bitter.

3. 3

   Add the garlic and shallot and stir 30 seconds in the caramel.

4. 4

   Stir in the canned tomato and fresh tomato wedges and simmer 6–7 minutes until jammy and reduced.

5. 5

   Season with soy sauce and pepper, then fold in the fried tofu and simmer 3 minutes so it drinks up the sauce.

6. 6

   Scatter with spring onion and serve hot over rice.