This is a riff on a recipe from Madhur Jaffery’s World Vegetarian cookbook. I love to serve it with green beans and rice.
Tofu with Tomatoes and Peas
1 block firm tofu, drained and pressed
vegetable or peanut oil
1 Tbs mined garlic
one inch piece of ginger, peeled and minced
6 scallions, sliced
1 14oz can petite diced tomatoes (drain off extra juice)
2 Tbs soy sauce
1/2 tsp salt
1/2 tsp sugar
1 cup frozen peas, defrosted
(optional) hot chili sauce (1/4 tsp to 1 tsp by taste)
After pressing the tofu, cut into small cubes. Heat about 3-4 Tbs oil in a large pan and fry the tofu until crisp and golden. Remove from pan. Into remaining oil, add garlic, ginger and scallion. Stir until fragrant then add tomatoes, soy sauce, salt and sugar. Stir well then add peas and tofu along with optional hot chili sauce. Bring to a boil then reduce heat, cover and let simmer for 5-10 minutes.
Serve with rice! Yum.