Tahu Tomat

Instructions

1. Heat your non-reactive stainless steel wok or skillet over high heat, and add the neutral oil along with the white parts of the scallions. After about 15 seconds, add the tomatoes. Stir-fry for 2 minutes, then add the Shaoxing wine around the perimeter of the pan.
2. Add the water (or stock), sugar, salt, vegetarian oyster sauce, light soy sauce, sesame oil, and white pepper. Bring to a simmer and cook for 1 minute, until the tomatoes begin to wilt.
3. While that’s happening, make the cornstarch slurry. Stir the cornstarch slurry into the sauce, allowing it to thicken for a few seconds. Then add the tofu. Mix a few times, partially submerging the tofu in the sauce. Take care not to break it up too much.
4. Reduce the heat to medium, cover, and cook for 2 minutes, until the tomatoes are completely softened and the sauce has thickened. (If it’s still too wet, add more cornstarch slurry to reach your desired consistency.)
5. Uncover, and stir in the scallions. Add salt to taste, adjust the amount of sugar if needed, and serve with jasmine rice. (Or quinoa rice!)