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1
In a wide, shallow saucepan or 10-inch skillet, combine the water and enough fish sauce to create a lightly savory liquid.
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2
The tofu will completely absorb this liquid, so make it a little less strong than you would like.
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3
Place the pan next to the stove.
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4
Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350F on a deep-frying thermometer.
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5
(If you dont have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
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6
Fry the tofu cubes in 2 or 3 batches to avoid crowding the pan and lowering the oil temperature.
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7
Gently drop the tofu into the hot oil, which will foam vigorously.
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8
The tofu will immediately sink to the bottom and then eventually float up.
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9
As the tofu cubes fry, use a skimmer to push them around to ensure even frying and to separate any that stick together.
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10
After 4 to 6 minutes, the cubes should be golden and crispy.
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11
Use the skimmer to lift them out of the oil and then shake it over the pan briefly to drain away excess oil.
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12
Put the tofu directly into the saucepan holding the fish sauce and water.
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13
Repeat until all the tofu is fried.
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14
(You can fry the tofu several hours in advance, cover, and keep at room temperature.
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15
Just before serving, add the tofu to the fish sauce and water and continue with the recipe.)
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16
Place the pan over medium heat, bring the tofu and sauce to a simmer, cover, and cook, stirring occasionally to expose all the surfaces to the seasonings, for 3 minutes, or until the tofu absorbs the liquid.
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17
Uncover, scatter in the scallion, and give everything a big stir.
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18
Transfer to a shallow bowl and serve immediately.
