my mom’s tomatoes and tofu
I bought some beautiful ripe red tomatoes at my local greenmarket today for $1 a pound and whipped up one of my favorite mom-made dishes. It’s a simple tomato and tofu stew that we ate pretty often when I was a kid. And it tastes even better a day or two after it’s made, so my mom would sometimes prepare enough for two meals at a time. If my memory serves me correctly, this tasted very, very close to the real deal. Pat on the back!
1/2 small onion, sliced
1 clove garlic, thinly sliced
6 oz fried tofu (the spongy kind is good because it soaks up the sauce)
4 or 5 small red tomatoes, each cut into 8 wedges
1 teaspoon corn starch
1 cup water
3 tablespoons soy sauce
1 teaspoon oyster sauce
1 teaspoon fermented black beans
1/2 teaspoon sesame oil
dash of white pepper
scallions (cut into 1-inch segments) and/or cilantro
Heat a bit of canola oil in a wok or large, deep pan over medium-high heat. Add onions and garlic, and stir fry until translucent but not browned. Add about 2/3 of the tomatoes, and tofu.
In a small bowl, combine cornstarch with water. Add soy sauce, oyster sauce, black beans, sesame oil, and pepper. Pour sauce into pan and simmer on medium-low heat, letting sauce thicken up a bit. Add remaining tomatoes, scallions, and cilantro. Serve with rice.
