Cut tofu into your desired shapes, I chose triangles, which yielded about 16 pieces of tofu. You want them to be about ¾ inch thick (or ~2 cm) so that when you fry them, there’s still some tender tofu to bite into.

Heat a pot of oil (or use a deep fryer) to 375F. Pat each slice of tofu as dry as you can before slipping them into the oil. Fry until a nice, uniform, golden crust is formed and let drain on some paper towel. Once all tofu is fried, set aside.

In a pot, cook diced shallot with oil over medium heat until softened and translucent. Add garlic and cook until fragrant.

Add tomatoes to the pot and add tamari and sugar. Lower to a steady simmer and cook for about 15 minutes until the tomatoes have broken down a bit and excess water has evaporated. You’ll have some of the tomato juices but you don’t want it to be soupy.

Depending on how you like your tofu, you can pour this finished sauce over your fried tofu OR you can add the tofu to the pot and cook the tofu in it to absorb some of the tomato flavour. Both are delicious, it just depends on your preference!

Serve with steamed rice and garnish with slivered green onions!