- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 1 tablespoon Cooking Oil
- 10 ounces Organic Tomatoes peeled and diced
- 1/4 cup Cilantro leaves only coarsely chopped
- 2 tablespoons Crystallized Ginger chopped
- 14 ounces Organic Tofu (soft) drained and cut into 1 inch cubes
Sauce
- 3 tablespoons Ketchup
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Chile Oil
- 2 teaspoon Chile Garlic Sauce
Directions
Combine the sauce ingredients in a bowl.
Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the tomatoes, cilantro, and crystallized ginger; cook, stirring, for 2 minutes. Add the sauce and tofu; bring to a boil. Reduce the heat to medium and simmer until the tofu is heated through, 2-3 minutes.
