Chop the green onions finely. Slice the shallots and set aside.

Rinse the tofu with clean water and cut each block into 6 pieces.

Slice the tomatoes into thin wedges for easier cooking.

Add oil to a pan, using a generous amount for frying the tofu. Fry when the oil starts to bubble, on low heat, until both sides are evenly golden, then transfer to a plate.

In another pot, add 2 tablespoons of lard, then add the shallots. Next, add the tomatoes, 1 tablespoon of seasoning powder, 1/2 tablespoon of MSG, and 1 tablespoon of sugar (adding fish sauce and salt helps the tomatoes soften quickly). Stir for about 3 minutes, then add 1/2 a rice bowl of water, cover, and simmer on low heat, occasionally mashing the tomatoes with a spoon.

Once the tomatoes are soft and the sauce is thick enough to coat the tofu (add more water if needed), season the sauce to taste, add the tofu, stir gently, cover, and simmer for 5 minutes until the tofu is soft and absorbs the sauce.

Tip: Using lard makes the sauce much more flavorful and rich than using oil.