Vietnamese Tofu

This Vietnamese recipe is from Cafe Hue, Seattle, Washington.

• Ready In: 1 hr 10 mins
• Serves: 5

Ingredients

•  cooking spray
• 1⁄2 cup cornstarch
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper
• 1 (18 ounce) package firm tofu, drained, cut into 1 inch cubes
• 1⁄2 cup  peanut oil
• 1 1⁄4 cups onions, chopped
• 1 1⁄2 cups portabella mushrooms or 1 1⁄2 cups shiitake mushrooms, chopped
• 1 (14 1/2ounce) can diced tomatoes, undrained (Hunts, use Petite)
• 1  tablespoon granulated sugar
• 2  tablespoons soy sauce
• 1⁄4 cup  thin green onion, bias-cut
•  hot cooked rice (optional)

Directions

1. Preheat oven to 160 degrees F or warm. Spray 9x9 inch baking pan with cooking spray. Stir together cornstarch, salt and pepper in shallow bowl; coat tofu cubes with mixture.
2. Heat oil in large skillet over medium-high heat until hot. Add coated tofu in single layer; sprinkle with remaining cornstarch mixture.
3. Cook, without turning, 8 to 10 minutes or until browned; shake skillet once or twice while cooking to loosen tofu from skillet.
4. Turn tofu over with turner and cook 3 to 4 minutes more or until browned. Remove tofu from skillet and place in baking pan.
5. Add onions and mushrooms to skillet; cook 3 to 4 minutes or until onions are tender, stirring occasionally.
6. Add undrained tomatoes, sugar and soy sauce to skillet; bring to a boil. Reduce heat to medium and simmer 8 to 10 minutes or until slightly thickened.
7. Pour tomato mixture over tofu. Place in warm oven 30 minutes to allow tofu to absorb flavor from the sauce. Sprinkle with green onions and serve.