Heat about 1 tbsp of olive oil in a pot over medium high heat. Sauté shallots and garlic until fragant. Then add tomatoes and salt.
Simmer covered over medium heat for about 20 minutes. At this point, the tomatoes will have broken down to a sauce like consistency. Incorporate tofu and continue to simmer for about 5-6 more minutes. Stir in green onions, fish sauce and additional salt if necessary. Top with a dash of ground black pepper and serve with steamed, jasmine rice.
I like to dip the tofu in a mix of a squeeze of lime juice, 1 tbsp of fish sauce and finely chopped chili peppers.