Stir-fried Tofu with Tomatoes

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 316
• Protein: 22 g
• Carbs: 17 g
• Fat: 18 g

Ingredients

• 500 g firm tofu ( in 2 cm cubes )
• 4 piece Round tomato ( in wedges )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced (separate whites and greens) )
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp White sugar
• 2 tbsp Peanut oil
• 1 tsp Corn starch ( dissolved in a little water )
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Preparation of elements

   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. Sautéing aromatics

   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. Cooking tomatoes

   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. Thickening and finishing

   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.

Chef's tips

• 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.

Storage

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.