Tofu with Tomatoes and Coriander over Rice

[Guest guest]

Tofu with Tomatoes and Coriander over Rice

 

1 pound tomatoes

4 squares fresh tofu (about 1 pound)

1 tablespoon peanut or vegetable oil

1 tablespoon minced garlic

1/2 cup chopped scallions

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon soy sauce

freshly ground black pepper

1/4 cup fresh coriander leaves

cooked rice

Cut the tomatoes and tofu into 1 " squares and set aside in separate bowls.

Discard any water that drains from the tofu as it stands.

Heat a large wok or heavy skillet over high heat. Add the oil and swirl to coat

the pan. Toss in the garlic and scallions and stir-fry briefly, until the garlic

starts to change color. Add the tomatoes and stir-fry until softened, about 1

minute. Add the tofu, salt, sugar and soy sauce. Stir to blend, bring to a boil

and cook, stirring briefly once, for 30 seconds. Turn out into a shallow serving

bowl, top with pepper and coriander, and serve hot over rice.