Stir-Fried Tofu and Vine-Ripened Tomato

Made this for dinner last night and the flavor was fantastic!!



cubed tofu



Ingredients

• 2 tbsp olive oil, for frying
• 1 block firm tofu, drained, patted dry and cut into 1 1/4-inch cubes
• dried basil and oregano
• 1 cup onion, cut into 1/4-inch slices
• 2 garlic cloves, minced 
• 4 tomatoes, cut into 3/4-inch wedges
• 2 tablespoons mirin (rice wine)

  

  prepped veggies

  
• 1/2 cup green onions, cut into 1-inch-long pieces
• Salt, to taste

 

 

Directions

Heat olive oil in pan over medium heat. Place tofu in pan and sprinkle with basil and oregano. Fry tofu until browned on all sides. Drain tofu on paper towels.

Heat a wok or large skillet over high heat until hot. Add olive oil. Add onion and garlic, and cook for 2 to 3 minutes, stirring. Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes. Deglaze with mirin and cook for approximately 1 to 2 minutes. Add the tofu and green onions, stir, and season with salt to taste.