Tomato Tofu
User Reviews
5
Tomato Tofu
Description
The Tomato Tofu recipe features soft but firm tofu pieces cooked with ripe tomato wedges that soften and release juices during stir-frying. The dish starts by sautéeing scallion whites and tomatoes in oil and Shaoxing wine, which adds a subtle depth. A flavorful sauce is formed by simmering water or stock with sugar, salt, vegetarian oyster sauce, light soy sauce, sesame oil, and white pepper. Cornstarch slurry is used to thicken the sauce so it clings delicately to the tofu and tomatoes without breaking them up. Covered briefly to meld flavors, the sauce becomes rich but not overwhelming.
The texture contrast between the slightly firm tofu and softened tomatoes is a key feature, creating a balance of creamy and tender bites. Scatter in sliced scallions at the end for a fresh, mild onion flavor and extra color. This dish can easily accompany rice or serve as part of a vegetarian or vegan meal.
Ingredients
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 1 scallion (white and green parts separated, cut on an angle into 2-inch/5cm pieces)
- 1 ½ pounds tomatoes cut into wedges; 1½ pounds/680g = about 4-5 medium tomatoes, ripe
- 1 tablespoon Shaoxing wine
- ½ cup water (or mushroom, vegetable, or chicken stock)
- 1 tablespoon sugar (or to taste)
- ½ teaspoon salt (or to taste)
- 1 tablespoon vegetarian oyster sauce (or regular oyster sauce if you’re not vegan/vegetarian)
- 2 teaspoons soy sauce light
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 2 teaspoons cornstarch (mixed into a slurry with 2 tablespoons water)
- 16 ounces tofu cut into ¾-inch/2cm thick square slices; soft tofu holds up better than silken, but you can use silken tofu if that’s all you can find, soft
Instructions
- Heat your non-reactive stainless steel wok or skillet over high heat, and add the neutral oil along with the white parts of the scallions. After about 15 seconds, add the tomatoes. Stir-fry for 2 minutes, then add the Shaoxing wine around the perimeter of the pan.
- Add the water (or stock), sugar, salt, vegetarian oyster sauce, light soy sauce, sesame oil, and white pepper. Bring to a simmer and cook for 1 minute, until the tomatoes begin to wilt.
- While that’s happening, make the cornstarch slurry. Stir the cornstarch slurry into the sauce, allowing it to thicken for a few seconds. Then add the tofu. Mix a few times, partially submerging the tofu in the sauce. Take care not to break it up too much.
- Reduce the heat to medium, cover, and cook for 2 minutes, until the tomatoes are completely softened and the sauce has thickened. (If it’s still too wet, add more cornstarch slurry to reach your desired consistency.)
- Uncover, and stir in the scallions. Add salt to taste, adjust the amount of sugar if needed, and serve with jasmine rice. (Or quinoa rice!)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 1mg | 0% |
| Sodium | 638mg | 27% |
| Potassium | 657mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1448IU | 29% |
| Vitamin C | 24mg | 27% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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