Stir-fried Tofu with Tomatoes
Ingredients
- 500 gfirm tofu (in 2 cm cubes)
- 4 pcRound tomato (in wedges)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced (separate whites and greens))
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 2 tbspsoy sauce
- 1 tbsprice wine
- 1 tspWhite sugar
- 2 tbspPeanut oil
- 1 tspCorn starch (dissolved in a little water)
- 20 gFresh ginger (peeled and grated)
Method
Firm tofu cubes soaked in a glossy, smooth tomato sauce. The natural acidity of the tomatoes is balanced by a touch of sugar and the depth of soy sauce.
- 1
Cut the tofu into 2 cm cubes. Cut the tomatoes into irregular wedges. Thinly slice the green onion, separating the white from the green part, finely chop the garlic, and grate the fresh ginger.
- 2
Heat the peanut oil in a wok. When it starts to smoke slightly, add the white part of the onion, garlic, fresh ginger, and ginger powder. Stir vigorously until the aromas are released.
- 3
Add the tomatoes. Let them cook down over high heat, crushing them slightly with the spatula to release the juice. The pieces should become tender and form a thick sauce base.
- 4
Stir in the tofu, soy sauce, rice wine, and sugar. Dissolve the cornstarch in a little water and pour into the wok. Stir gently: the sauce should become translucent and perfectly coat each tofu cube.
Frequently asked questions
How do you get this dish right?
- Press the tofu between two paper towels before cutting so it absorbs the sauce better.
- Do not stir too vigorously after adding the tofu to avoid breaking the cubes.
- The sauce is ready when it is glossy and coats the back of your spatula.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water to loosen the sauce.
