Ingredients
|
1 block of firm tofu, cubed
Marinade 5T light shoyu, I use Kikkoman low sodium 3T cornstarch 3-4t brown sugar Scant 1T powdered ginger* 1T garlic powder* About 2T canola oil Splash of sesame oil |
1 onion, cut in wedges
1 green pepper, sliced 4 tomatoes, cut into 8 pieces Or a couple handfuls of cherry tomatoes, halved Optional Add-ins Handful of your favorite mushrooms, sliced 2-3 green onions, chopped for garnish |
What To Do
Mix the marinade ingredient together in a glass bowl. Taste before adding the cubed tofu. Adjust sugar if necessary. Gently coat cubed tofu with the marinade and let it sit for about 15 minutes.
Line a plate or shallow bowl with paper towels as a resting spot for the cooked tofu.
Heat canola and sesame oil in a wok or flat-bottom frying pan. Once the oil is hot, put as many of the tofu cubes n the pan in a single layer. Flip them on their sides as they brown. This whole process should take about 10 minutes. Remove from pan and set the tofu cubes on the plate you prepped.
Drop the onions into the wok first, and stir them around til they are soft but still hold their shape. Do not go to the point of caramelizing them. Add green peppers and toss around until just cooked, they should still have some crunch to them. If you are using mushrooms, add them after the onions and peppers. Cook until they have released their juices.
Add tomatoes and tofu back to the mix, along with the rest of the marinade. The sauce will thicken almost immediately, so work fast. Toss everything together until the tomatoes are just heated through.
Line a plate or shallow bowl with paper towels as a resting spot for the cooked tofu.
Heat canola and sesame oil in a wok or flat-bottom frying pan. Once the oil is hot, put as many of the tofu cubes n the pan in a single layer. Flip them on their sides as they brown. This whole process should take about 10 minutes. Remove from pan and set the tofu cubes on the plate you prepped.
Drop the onions into the wok first, and stir them around til they are soft but still hold their shape. Do not go to the point of caramelizing them. Add green peppers and toss around until just cooked, they should still have some crunch to them. If you are using mushrooms, add them after the onions and peppers. Cook until they have released their juices.
Add tomatoes and tofu back to the mix, along with the rest of the marinade. The sauce will thicken almost immediately, so work fast. Toss everything together until the tomatoes are just heated through.
Notes and Talking Story
- Beef tomato was one of my dad's favorite dinners so we ate a lot of it as kids.
- *When I switched out beef for tofu, I opted to use powdered spices. It makes a smoother marinade that sticks more uniformly to tofu.
- The original recipe included celery, but 3/5 of the current ohana believe celery has no redeeming value. 1/5 of the ohana opted out of voting.
- Stir frying is always difficult for me because it feels like such a short cooking time, but it does work!
- With tofu, you can add the marinade to the stir fry.
- Chicken variation
Swap tofu with (raw) sliced chicken breast. Coat sliced chicken oil mixed with a little cornstarch. A great suggestion from an FMO reader!
