Vietnamese tofu in tomato sauce with rice

Ingredients

For 1 serving

• Tofu180 g
• Tomatoes250 g
• Spring onions2
• Garlic1 clove
• Tamari1 tablespoon
• Brown sugar1 teaspoon
• White rice60 g
• Peanut oil2 teaspoons
• Black pepperto taste
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile drain and pat dry the tofu and cut into 1.5 cm thick rectangles; chop the garlic, separate the white and green parts of the spring onions and slice them; chop the tomatoes.
3. Heat the groundnut oil in a frying pan over medium-high heat and brown the tofu for 3 minutes per side, until golden; lift it out.
4. In the same pan fry the garlic and the white spring onion for 1 minute, until soft, add the tomatoes and cook for 6 minutes over medium heat, pressing them, until they turn into a sauce.
5. Season with the tamari, brown sugar and a grind of black pepper, return the tofu and cook for 3 minutes, turning, until coated in the sauce.
6. Finish with the green spring onion and serve with the rice.