How to make it

  • cut tofu into 5cm x 2.5cm (2 inch x 1 inch) pieces and drain well onto kitchen paper.
  • cut tomatoes in half lengthways, then cut into four wedges
  • heat peanut oil in a hot work until surface seems to shimmer slightly. Carefully add tofu and sear for 1 minute or until lightly browned, then turn over and sear the other side.
  • add tomatoes and ginger and stir-fry for a further 2 mins, being careful not to break up tofu.
  • add sugar and stir-fry for a minute until caramelised.
  • add shao hsing and stir-fry for a further minute.
  • stir through vinegar, soy sauce, sesame oil and spring onions.
  • serve immediately, sprinkled with pepper.
  • serve with rice. great as part of a shared meal with an accompanying meat dish, if you prefer.

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