A classic from the Phans family: golden-brown fried tofu in a rich, sweet-and-sour tomato sauce. The sauce is made from ripe, sweet tomatoes and bursts with flavor. Simple, comforting, and perfect with a bowl of warm rice.

for 4 servings
1 tbsp table salt (optional)
400 grams (fresh) firm tofu
2 tsp mushroom bouillon powder
neutral oil
6 cloves garlic, roughly chopped
2 shallots, roughly diced
3 spring onions, plus 2 extra for garnish, thinly sliced
2 tsp tomato paste
600 grams vine tomatoes, finely chopped
2½ tbsp granulated sugar
pinch of MSG
4 tbsp Phans (vegetarian) fish sauce
salt and freshly ground black pepper, to taste

This step is optional. Mix the salt with 1 liter of water in a bowl. Stir until the salt is dissolved. Rinse the tofu with water. Cut the tofu into slices 2 to 3 centimeters thick and place in the bowl with the salted water for 1 to 2 minutes. This will remove any sour odor that tofu can sometimes have. Drain the tofu in a colander or pat dry with paper towels or a clean tea towel.

Sprinkle the tofu with the mushroom bouillon powder.

Heat a generous layer of neutral oil in a frying pan over medium heat and fry the tofu for 5 minutes until lightly golden brown on all sides. Remove from the pan and drain on paper towels.

Pour off the oil from the pan, leaving 4 tablespoons, and fry the garlic, shallot, and 3 spring onions for 2 to 3 minutes until fragrant. Add the tomato paste and fry for another 30 seconds. Add the tomatoes, sugar, MSG, and (vegetarian) fish sauce, along with 100 milliliters of water. Season with salt and pepper if necessary. Put the lid on the pan and let the tomato sauce simmer over low heat for 5 minutes.

Carefully fold the tofu into the sauce, making sure the slices are covered with a layer of sauce on all sides. Simmer gently for 2 to 3 minutes.

Season the tofu in tomato sauce with black pepper and garnish with the extra spring onion.