Vietnamese Fried Tofu With Tomato Paste Food

VIETNAMESE FRIED TOFU WITH TOMATO PASTE

Steps:

• Rinse tofu and press using a tofu press to remove all water, about 15 minutes. Cut into 1/2x1x1-inch pieces.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry tofu in the hot oil until golden, about 5 minutes.
• Transfer fried tofu to a deep frying pan with tomatoes, water, tomato paste, sugar, and salt. Bring to a boil over high heat; reduce to medium-low heat and let simmer for 10 minutes. Remove from heat. Top with green onions.

STIR-FRIED TOFU AND VINE-RIPENED TOMATOES

Steps:

• Heat 4 cups canola oil in a 2-quart pot to 375°F. Working in batches, deep-fry the cubes of tofu until golden brown, making sure they don't stick to each other. Wait between batches for oil to return to 375°. Drain tofu on paper towels.
• Heat a wok or large skillet over high heat until hot. Add 3 tablespoons canola oil. Add onion and garlic, and cook for 2 to 3 minutes, stirring. Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes. Deglaze with mirin and cook for approximately 1 to 2 minutes. Add the tofu and green onions, stir, and season with salt to taste.