200ml |
vegetable oil |
500g |
silken tofu, drained and cut into 3 cm cubes |
1 tablespoon |
garlic, crushed |
1 tablespoon |
red asian shallot, finely diced |
1 |
bird’s eye chilli, thinly sliced |
4 |
ripe tomatoes, roughly chopped |
1/2 teaspoon |
sea salt |
2 teaspoons |
sugar |
2 tablespoons |
fish sauce |
3 |
spring onions, cut into 1 cm lengths |
1 teaspoon |
freshly ground black pepper |
|
coriander sprigs, to garnish |