1 package firm tofu, drained and cut into 1- 1 1/2 inch cubes
4 tomatoes, diced
1 small onion or half a big onion diced
1 tbsp minced garlic
2 Thai chilli, finely sliced
1 jalapeno diced
1 celery diced
3 ounces water
1 1/2 teaspoon salt
1 tsp sugar
3 scallions, chopped
1 tsp freshly ground black pepper
3 cilantro sprigs, to garnish
- Cut tofu into cubes. Pour enough oil into a wok to deep fry tofu until crisp. Remove the tofu from the wok and transfer to kitchen paper to drain. Tip: If you don’t want to make a mess in your house, you can buy pre-fried tofu at your local Asian Grocery Store.
- In a wok, add 1 tablespoon vegetable oil and add garlic, Thai chilies, and jalapeno and stir-fry on Medium-High for about a minute so all the fragrant flavors are released.
- Add the onions, and celery and let it cook for about 5 minutes.
- Add tomatoes, salt, and sugar. Stir and allow the tomatoes to break down for a few minutes. Note: In Luke Nguyen’s, he used 2 tablespoons of fish sauce. You can use fish sauce if you want to make it non vegetarian
- Add about 3 ounces of water to the wok, bring to a boil, then reduce the heat to a low simmer for 10 minutes.
- Add tofu, black pepper, and green onions. Gently fold ingredients together, plate, garnish with cilantro, and serve.