Braised Tofu with Tomatoes

Tofu and tomato is a happy duo in this saucy vegan dish.  The recipe is credited to Chinese Australian television chef, author and restaurateur Kylie Kwong who came on this country's culinary scene long before all the others, inspiring home cooks everywhere with her fusion flair.  Cubes of firm tofu are fried in a small amount of oil until golden brown, then braised in a tangy tomato gravy.  I like the way Kylie layers the flavours, adding seasonings in an unhurried, methodical manner as the tomatoes cook, letting each ingredient do its job before introducing another.  The result is a harmonious, balanced taste in the end.    

Serves 2

INGREDIENTS

• 500g / 1lb 2 oz firm tofu
• 200g / 7oz cherry or grape tomatoes
• 2 tablespoons vegetable oil
• 3-4 slices of fresh ginger, smashed to release flavour
• 2 tablespoons brown sugar
• 3 tablespoon Chinese Shaoxin wine
• 3 tablespoons rice vinegar
• 3 tablespoons light soy sauce
• ½ teaspoon sesame oil
• 2-3 spring onions, sliced into 4cm / 1½" lengths
• a pinch of ground white pepper

METHOD

1. Remove tofu from their packaging and drain off any water.  Wrap the block of tofu in a clean tea towel then put it on a large plate.  Place some weights such as a medium size frypan or a  heavy plate on top and leave for 30 minutes to press out excess water.
2. Slice tofu into bite size cubes.
3. Slice cherry/grape tomatoes in half, if large.
4. Heat 1 tablespoon oil in a wok over medium high heat until hot.  Add half the tofu cubes and spread them out into a layer to brown on one side for about a minute, then move them around to brown all the other sides until crispy.  Remove to a plate.  Repeat with the other half of tofu and the remaining tablespoon of oil.
5. Add the tomatoes and ginger into the wok and stir fry for 2 minutes over medium high heat.
6. Add the sugar and fry for 1 minute.
7. Add the wine and fry for 1 minute.
8. Stir through the vinegar, soy sauce, sesame oil and spring onions.
9. Add the tofu and toss them around gently to coat in the gravy.
10. Sprinkle on top with white pepper.  Serve hot with steamed rice.