Tomato Tofu

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)

1 scallion (white and green parts separated, cut on an angle into 2-inch/5cm pieces)

1 ½ pounds ripe tomatoes (cut into wedges; 1½ pounds/680g = about 4 to 5 medium tomatoes)

1 tablespoon Shaoxing wine

½ cup water (or mushroom, vegetable, or chicken stock)

1 tablespoon sugar (or to taste)

½ teaspoon salt (or to taste)

1 tablespoon vegetarian oyster sauce (or regular oyster sauce if you’re not vegan/vegetarian)

2 teaspoons light soy sauce

1 teaspoon sesame oil

½ teaspoon white pepper

2 teaspoons cornstarch (mixed into a slurry with 2 tablespoons water)

16 ounces soft tofu (cut into ¾-inch/2cm thick square slices; soft tofu holds up better than silken, but you can use silken tofu if that’s all you can find)

Directions at thewoksoflife.com

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