“How do you eat tofu?” I get that question when people see tofu in my shopping cart. For starters, I rarely eat tofu uncooked. When seasoned well and cooked right, it is easy to love this amazingly tasty and healthy soy food. Tofu loves seasoning, especially salt. Tofu is akin to a sponge that soaks in more flavor as it cooks and sits.
This one is close to my heart and goes back to my roots. My folks prepared this Tomatoes and Tofu dish at home frequently, and it is one of the few healthy dishes that we kids would gobble up.
It’s a tastefully smart way to use up any variety of tomatoes, serving up great protein and veggies at the same time – not to mention BIG flavor. That’s right. Big flavor!
Here’s our family’s tantalizing rendition of Tomatoes and Tofu.
RECIPE (serves about 4, as a side dish)
4 large vine-ripened tomatoes, diced, reserving juices (if using small tomatoes, just adjust amount)
10 cloves garlic, finely chopped
1 tsp sugar
1 (16oz) package firm tofu, cut into 1/2 inch cubes
1 to 1 1/2 tsp salt
2 TB green onions or scallions, thinly sliced
fresh cracked black pepper
Put chopped tomatoes with juices into large skillet. Add chopped garlic and sugar. Cover and cook on medium-high until tomatoes are cooked down, stirring occasionally. About 10 minutes.
Drain tofu cubes of any water. Add to skillet with the tomato mixture. Sprinkle with 1 tsp salt and a few pinches of fresh cracked black pepper. Cover and simmer about 5 minutes. Gently stir several times while cooking, taking care not to break tofu. If desired, taste and sprinkle in 1/2 tsp more salt or to taste. Remove from heat and stir in sliced scallion.
Serve over white rice. Happy tofu eating!
Source: Chew Out Loud