Luke Nguyen's Crisp Tofu in Tomato Pepper Sauce

Recipe from Crisp tofu cooked in tomato-pepper sauce by Luke Nguyen Ingredients 200ml (7 fl oz) vegetable oil 500g (1 lb 2 oz) silken tofu, drained and cut into 3cm (11/4 inch) cubes 1 tbsp minced garlic 1 tbsp minced red Asian shallots 1 birdseye chilli, finely sliced 4 ripe tomatoes, roughly chopped 1/2 tsp sea salt 2 tsp sugar 2 tbsp fish sauce 3 spring onions (scallions), cut into 5cm (2 inch) lengths 1 tsp freshly ground black pepper 2 coriander (cilantro) sprigs, to garnish  Method: Pour the oil into a wok and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Add the tofu, cooking it in two batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to kitchen paper to drain. Transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon of oil in the wok. Add the garlic, Asian shallots and chilli to the wok, and stir-fry for 1 minute or until fragrant. Add the tomatoes, salt, sugar and fish sauce. Stir and allow the tomatoes to break down. Add 100ml (31/2 fl oz) water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes. Add the crisp tofu, spring onions and black pepper, folding it all together, and simmer for no longer than 1 minute as you want to keep the crisp texture of the tofu.