Vietnamese tofu in tomato sauce

Ingredients

• 400 g firm tofu
• 1 red chilli
• 3 spring onions thinly sliced
• Fresh thinly sliced korriander stems and whole leaves
  • If missing, use ground coriander seeds in place of stems
• 4-5 medium tomatoes
• 3 cloves garlic

Seasoning paste

• 4g nutritional yeast
• 15g red miso
• 1tbsp vegan fish sauce

Directions

Slice tofu into large chunks (about 1cm thickness). Coat in olive oil, salt, and pepper and place in oven at 180 °C — below the smoke point of olive oil. Let it bake until the tofu exterior just starts to get golden.

Meanwhile, heat pan with oil on medium heat. Add chilli, white parts of spring onion, korriander stems. Fry a minute or so until fragrant. Add in sliced tomato and seasoning paste, then fry for a few minutes until tomatos have broken down into a sauce.

Add tofu to sauce, let cook for 10 min or so, then take off heat and let it cool down. Serve with rice and soy sauce and garnish with corriander leaves.