Tofu with Tomatoes |
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SERVES 4PREP •COOK
tofu
| 1 | pound | firm tofu, cut into squares or triangles |
Deep fry, air fry, or bake tofu until golden brown. Set aside.
sauce
| 1 | tablespoon | Shaoxing wine | ||
| 1 | tablespoon | soy sauce | ||
| 1 | teaspoon | coconut sugar | ||
| 1/8 | teaspoon | white pepper | ||
| 1/2 | teaspoon | salt |
In a bowl mix all ingredients. Set aside.
| 1 | small | onion, chopped | ||
| 1 | tablespoon | cooking oil | ||
| 4 | cloves | garlic, minced | ||
| 1 | teaspoon | ginger, minced | ||
| 1 | jalapeno, sliced | |||
| 2 | tomatoes, chopped |
Blanch onion for 5 seconds. Set aside.
In a hot wok over medium-high heat, add cooking oil to stir fry blanched onion for 10 seconds.
Add to stir fry the remaining ingredients until tomatoes are fully collapsed (1m).
Add to stir-fry fried tofu and sauce for 30s.