Steps

1. Finely chop the Green Onions (scallions) as needed.
   🕒 01:25
2. Cut the Tomatoes 2 medium into wedges.
   🕒 01:50
3. Cut the Firm Tofu 1 block in half, then into bite-sized pieces.
   🕒 02:18
4. Gently pat dry the surface of the cut tofu with paper towels.
   🕒 02:40
5. Lightly coat the dried tofu with All-purpose Flour (for dusting). This step locks in the tofu's moisture, resulting in a fluffy and juicy texture. It also helps prevent oil splatter.
   🕒 02:51
6. Heat Vegetable Oil as needed in a frying pan over medium heat. Once hot, place the floured tofu pieces in the pan.
   🕒 03:31
7. Pan-fry the tofu until both sides are golden brown and slightly crispy. This ensures a richer, savory flavor.
   🕒 03:54
8. Remove the browned tofu from the pan and set aside on a plate.
   🕒 04:43
9. If needed, add a small amount of Vegetable Oil as needed to the same pan. Add Garlic, minced 1 clove and sauté until fragrant.
   🕒 05:02
10. Once the garlic is fragrant, add the wedged Tomatoes 2 medium and stir-fry. Adding tomatoes first helps to reduce oil splatter when you add the fish sauce.
    🕒 06:14
11. When the tomatoes start to break down and soften, add [A] Fish Sauce 1 to 1.5 tbsp and [A] Sugar 0.5 tsp. Stir well to combine the flavors.
    🕒 06:34
12. Return the browned tofu to the pan and stir-fry, coating it evenly with the sauce.
    🕒 07:08
13. Once everything is heated through and the flavors have melded, turn off the heat and transfer to a serving dish.
    🕒 08:06
14. Garnish with the finely chopped Green Onions (scallions) as needed and serve. Enjoy!
    🕒 08:27