Silky Tofu with Fresh Tomatoes
A quick and satisfying Chinese home-style stir-fry that pairs soft, golden-browned tofu with juicy, tangy tomatoes in a savory sauce. Perfect for a fast weeknight dinner.
Story
This classic pairing brings together the gentle, creamy texture of tofu with the bright, slightly sweet acidity of ripe tomatoes. It's a beloved home-cooking dish that proves simple ingredients can make something truly delicious when treated right.
Ingredients
firm tofu
14 oz block
ripe tomatoes
3 medium
green onions
3 stalks
garlic cloves
2 cloves
vegetable oil
3 tablespoons
light soy sauce
1 tablespoon
salt
to taste
sugar
a pinch
sesame oil
1 teaspoon (optional)
Instructions
1
Prep the tofu
Drain the tofu block and pat it completely dry with paper towels. Cut into 1-inch cubes. For best results, place the cubes between layers of paper towel and press for 10 minutes—this removes excess moisture and helps the tofu get nicely golden.
2
Prepare the tomatoes and aromatics
Score a small X on the bottom of each tomato. Blanch in boiling water for 30 seconds, then transfer to ice water to stop the cooking. Peel off the skins and cut the tomatoes into wedges or large chunks. Finely mince the garlic and slice the green onions, keeping the white and green parts separate.
3
Sear the tofu
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the tofu cubes in a single layer and let them cook undisturbed for 2-3 minutes until golden brown on the bottom. Gently flip and cook another 2 minutes until lightly browned on all sides. Remove from the pan and set aside.
4
Build the sauce base
In the same wok, add the remaining tablespoon of oil if needed. Sauté the garlic and white parts of the green onions for about 30 seconds until fragrant. Add the tomatoes and stir-fry for 2-3 minutes until they begin to soften and release their juices. Sprinkle in the sugar and season with soy sauce and salt.
5
Combine and finish
Return the tofu to the wok and gently toss everything together. Cook for another 2-3 minutes, letting the tofu absorb the tomato flavor. Remove from heat, drizzle with sesame oil if desired, and sprinkle with the remaining green onion bits. Serve right away over steamed rice.
