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Cut the tofu into large cubes and fry in the vegetable oil until all sides are golden and crisp. Set aside.
Drain the excess oil, leaving about 1 tablespoon in the pan. Sweat your thinly diced shallot until translucent, then add the garlic. Cook until fragrant (~2 min).
Add the tomato paste to the same pan and cook for another 2 minutes to deepen the flavor and color.
Add your diced tomatoes, sugar, fish sauce, soy sauce, and the ½ cup of water. Let it simmer for 20 minutes until the tomatoes have broken down into a thick sauce.
Add your fried tofu back into the pan and simmer for another 10 minutes to allow the tofu to soak up the sauce.
Check the seasoning, add your spring onions and optional chives, stir, and serve immediately over rice.