Instructions: 4 SERVINGS VEGAN

Madison suggests serving this over Asian noodles, pasta or rice. Her Vegetarian Nuoc Main is an easy-to make tasty substitute for the traditional Vietnamese fermented fish sauce (called Nam Pla in Thailand).

Cut tofu into 1/4-inch cubes. In wok or large, deep skillet, heat oil over medium-high heat. When hot enough to sizzle a drop of water, fry tofu in two batches until golden and firm, about 7 minutes. Remove tofu to paper towels. Carefully pour off oil.

Return wok or skillet to heat and add 1 tablespoon peanut oil. When hot, add shallots and stir-fry 30 seconds. Add garlic and stir-fry 1 minute more. Add tomatoes, 2 tablespoons Vegetarian Nuoc Main and sugar.

Stir-fry 1 minute, then reduce heat and simmer, covered, 15 minutes. Pour in stock, add tofu, and cook, uncovered and stirring frequently, until tofu is heated through, about 5 minutes.

Season to taste with rice wine vinegar and additional Nuoc Main Sauce.

Transfer to a serving bowl, garnish with green onions and cilantro.

NOTE: To make Vegetarian Nuoc Main, mix 2 minced garlic cloves, 1 or 2 minced and seeded serrano chilies, 2 tablespoons light brown sugar, 2 tablespoons fresh lime juice, 1/4 cup rice wine vinegar, 1/4 cup Chinese mushroom-based soy sauce (available in Chinese markets) or tamari.

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