Korean tofu with tomato

This is another very quick and easy dinner which packs a big flavour punch.


Serves 2


200g tofu
2 tbsp peanut oil
3 large tomatoes, deseeded and chopped
1-2 cloves garlic, crushed
2 spring onions (shallots/green onions/scallions), chopped
2-3 tbsp soy sauce (according to taste)


Drain the tofu well between pieces of paper towel. Cut into bite-sized pieces.

In a large pan, heat a tablespoon of oil and pan-fry the tofu pieces on both sides until golden brown, about 8-10 minutes.

Remove and drain on paper towel.

In the same pan, add another tablespoon of oil and gently fry the tomatoes and garlic. Add 1/4 cup of water if the tomatoes are dry and simmer until the tomatoes are very soft.

Return the tofu pieces to the pan. Add soy sauce and cook on a very low heat for about 10 minutes.

Just before serving, sprinkle with spring onions.

Serve with rice or noodles and some stir-fried greens.

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