Golden Tofu with Tomatoes
I love tofu. I didn’t used to. I remember growing up in the Philippines and my mother would pan fry some cubed tofu (the firm kind) until it was crisp and golden in the outside but still moist in the inside. She would then toss them with ripe red tomatoes (cubed), add a little bit of soy sauce and freshly ground black pepper. To garnish, she would slice a green onion stalk and just sprinkle a little bit on top for colour. I wouldn’t eat it of course. I wanted “western food” instead. How times change.
Tofu or bean curd was first made in China and was subsequently introduced to Japan and a lot of Asian countries like Vietnam, Thailand, Korea, and I guess the Philippines. So tofu automatically suggests Asian food. I’m including the tofu recipe as my mother makes it. This recipe is simplicity itself. I’ve experimented with different type of tomatoes. I like Roma and sweet cherry tomatoes the best.
Also try adding steamed vegetables like broccoli. If adding more vegetables, increase the amount of soy sauce and vegetarian oyster accordingly. This recipe is perfect for vegetarians.
1 tablespoon vegetable oil
18 oz (510 g) package of extra-firm tofu
3 large and ripe roma tomatoes, washed
ΕΊ cup soy sauce
1 tablespoon vegetarian oyster sauce
1/8 teaspoon of toasted sesame seeds
1 teaspoon of thin slices of green onion
Serves 2
Take the firm tofu out of the package and rinse under cold water.
You need to drain the water from the tofu. To do this, place 2 layers of paper towel on the cutting board and place the tofu on top. Slice the tofu horizontally such that you get three tofu layers of equal height. Place 2 layers of paper towels on top of the tofu and weigh the tofu down with a plate on top to force the water out. Leave for 15 minutes.
Now cut the tofu into 1 inch cubes. Heat the vegetable oil on a non-stick pan over medium heat. Pan-fry the tofu until golden brown, carefully turning the cubes so all sides are evenly browned, 10 minutes.
While the tofu is cooking, cut the tomatoes into 1/2 inch cubes and place in a serving bowl. Mash half of the tomato cubes and add the remaining tomatoes. Add the soy sauce and oyster sauce. Season with salt and freshly ground pepper to taste. Set aside.
When the tofu is golden brown, add to tomato mixture and toss until tofu is well covered. Garnish with a dash of toasted sesame seeds (my addition) and slivers of green onion. Serve with steamed rice.
Published 4 August 05 · Up Next: Chicken Panang
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Comments
Would this dish work with a small handful of bean sprouts?
I don't see why not. That would give an added crunch to the dish as well. Your question actually reminds me of another simple Filipino dish of shrimp sauteed with a little bit of garlic and onion and then adding bean sprouts towards the end for a light side dish. The bean sprouts provides a great background to the shrimp. I should cook that sometime.