Tomato Stewed Tofu (番茄煮豆腐)
番茄煮豆腐, or Tomato Stewed Tofu, is a simple, home-style Chinese dish that offers a delightful combination of fresh, juicy tomatoes and soft, silky tofu. It's a vegetarian-friendly dish that's not only delicious but also packed with nutrients. The recipe is straightforward and can be a quick solution for a wholesome meal.
Ingredients
- 1 block of firm tofu about 300g, cut into cubes
- 3-4 medium-sized ripe tomatoes cut into wedges
- 2 cloves of garlic minced
- 1 tablespoon vegetable oil
- 1 teaspoon sugar adjust to taste
- Salt to taste
- 1/2 cup water or vegetable broth
- 1 teaspoon cornstarch mixed with 2 tablespoons water for thickening
- Chopped green onions or coriander for garnish optional
Instructions
Prepare the Tofu:
- Drain the tofu and cut it into bite-sized cubes. To achieve a firmer texture, you can lightly pan-fry the tofu cubes until golden brown on each side. Set aside.
Cook the Tomatoes:
- Heat oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
- Add the tomato wedges. Cook until the tomatoes start to break down and release their juices.
Season:
- Add sugar and salt to the tomatoes. Adjust the quantity depending on the acidity of the tomatoes and your taste preference.
Add Tofu:
- Gently add the tofu cubes to the pan with the tomatoes.
Simmer:
- Pour in water or vegetable broth. Cover the pan and let it simmer on low heat for about 10 minutes, allowing the tofu to absorb the flavors.
Thicken the Sauce:
- Stir the cornstarch and water mixture into the pan. Continue to cook until the sauce thickens slightly.
Garnish and Serve:
- Garnish with chopped green onions or coriander if desired.
- Serve hot as a side dish with steamed rice or enjoy it as a main dish.
