Tomatoes and tofu are a popular pairing. Remember to squeeze the water out of the tofu and season aggressively. This dish is served lukewarm, with rice, and serves 2.
- 1 block firm tofu, about 16 ounces, drained
- 2 teaspoons cornstarch (For arrowroot and whole wheat flour, see note below.)
- 3 tablespoons peanut oil
- 1 medium red onion, diced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 3 large tomatoes, seeded and chopped in large dices
- 2 tablespoons soy sauce
- 1 tablespoon lime juice (optional)
- 2 scallions, chopped
- Fresh ground black pepper or chili pepper to taste
- Cut the tofu into one-inch cubes, wrap in a clean kitchen towel, and gently press out liquid by setting it under a skillet or other heavy weight while you prep the other ingredients.
- Dust tofu with cornstarch and shake off any excess. Sauté in a non-stick skillet in 2 tablespoons peanut oil for 5 to 6 minutes, turning with a spatula as cubes turn golden.
- Heat the remaining 1 tablespoon peanut oil in a heavy two-quart pot and sauté onion, ginger, and garlic slowly until they become translucent, about 2 minutes. Add tomatoes and simmer until they begin to soften and give up some juice.
- Add tofu to tomato mixture, then add soy sauce and black pepper, and mix well. Do not overheat or the dish will become soupy.
- Top with additional pepper or chilis, chopped scallions, and a squeeze of lime juice if desired.
Arrowroot may be used instead of cornstarch in this recipe; however, another popular substitute, whole wheat flour, will become gummy and cause tofu cubes to stick together.
John J. Kochevar has contributed many articles on flavorful vegetarian cooking to Yoga International.