Wrap the tofu block in a few layers of paper towel. Stack a plate on top to create pressure. Leave for 5 minutes to remove the excess water. Then unwrap, pat dry and cut into rectangular pieces (2 x 1 x 1.5 inch).

Deep‐fry (or pan‐fry) the tofu cubes

In a sauce pan or a wok, heat 1 tbsp vegetable oil and fry the minced garlic until fragrant. Then add the diced tomato, sugar and fish sauce. Cook for 3 minutes on medium high heat until the tomatoes produce some liquid.

Then toss in the freshly fried tofu and stir well to coat the tofu with the sauce. Simmer for about 10 minutes on low heat, until the sauce thickens or is absorbed by the tofu.

Transfer to a serving plate. Sprinkle chopped onion, pepper or chilli pepper on top. Serve with hot steamed rice.