Stir-Fried Tofu And Vine-Ripened Tomatoes
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
54
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tsps
Garlic (minced)Directions:
1
Heat 4 cups canola oil in a 2-quart pot to 375°F
2
Working in batches, deep-fry the cubes of tofu until golden brown, making sure they don't stick to each other
3
Wait between batches for oil to return to 375°
4
Drain tofu on paper towels
5
Heat a wok or large skillet over high heat until hot
6
Add 3 tablespoons canola oil
7
Add onion and garlic, and cook for 2 to 3 minutes, stirring
8
Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes
9
Deglaze with mirin and cook for approximately 1 to 2 minutes
10
Add the tofu and green onions, stir, and season with salt to taste
11
Heat 4 cups canola oil in a 2-quart pot to 375°F
12
Working in batches, deep-fry the cubes of tofu until golden brown, making sure they don't stick to each other
13
Wait between batches for oil to return to 375°
14
Drain tofu on paper towels
15
Heat a wok or large skillet over high heat until hot
16
Add 3 tablespoons canola oil
17
Add onion and garlic, and cook for 2 to 3 minutes, stirring
18
Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes
19
Deglaze with mirin and cook for approximately 1 to 2 minutes
20
Add the tofu and green onions, stir, and season with salt to taste