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Begin by draining the liquid from the tofu and patting it dry with a paper towel.
Cut the tofu into four equal sections, then slice each section into cubes.
Using the flat side of a knife, gently press down on the tofu cubes to create more edges and surface area.
In a skillet, heat some cooking oil over medium heat and add the pressed tofu cubes.
Cook the tofu for about four to five minutes on each side, turning occasionally, until all sides are golden and crispy.
Once cooked, remove the tofu from the skillet and set it aside.
In the same skillet, add minced garlic and sauté for a moment.
Next, add the diced Roma tomatoes and cook for a few minutes until they soften and release their juices.
Season the tomato mixture with sugar, chicken bouillon, and a splash of fish sauce (or soy sauce for a vegetarian alternative).
Return the tofu to the skillet and stir gently for less than five minutes, allowing the sauce to thicken and coat the tofu.
Serve the dish garnished with chopped green onions.