Side Dish
2 - 4 servings
5 minutes
15 minutes
Chef Martin Yan
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
3 tablespoons ketchup
2 tablespoons Worcestershire Sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon pepper oil
2 teaspoon Chile Garlic Sauce
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.
