Atsuage to tomato no esunikku nikomi / stewed deep-fried tofu and tomatoes

A tasty, simple stew with a Southeast Asian twist. Surprisingly good with plain rice.

<Ingredients>

2 atsuage deep-fried tofu
2 medium tomatoes
4 green onions (green sections)
150 cc chicken stock
2 tsp nam pla fish sauce
1 tsp oil (not in photo)


<Directions>
1.

Prep-boil or pour boiling water over atsuage.

Cut into small pieces.

2.

Dice tomatoes, and cut green onions into 3cm.

3.

In a frying pan, heat oil, and saute atsuage and tomatoes on medium heat.

When tomatoes start to crumble, add chicken stock and 2/3 of the specified amount of nam pla, and simmer until tomatoes become like a sauce, about 20 minutes.

4.

Taste, and add nam pla as necessary.
Add green onions, and mix.

Ready to serve.

<Notes>

• I use chicken stock I make myself, and it is free of salt. If you use store-bought chicken stock, you might want to reduce the amount of nam pla by half or so.
• Do not keep cooking after adding green onions. Cooking longer would damage green onions’ softly pungent aroma and taste, which are the highlights of this dish.