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EnglishIngredients:
$2.49
Morton Iodized Salt
Qt 1
$3.99
Lkk Panda Oyster Sauce
Qt 1
$3.99
Lkk Soy Sauce
Qt 1
$6.99
99 Ranch Organic Soy Sauce
Qt 1
20% off
$5.99
$7.49
Kadoya Sesame Oil
Qt 1
$2.79
99 Ranch White Pepper Powder
Qt 1
Directions:
- Avocado oil 2 tbsp
- Green onion 1 bunch
- Tomato 1 lbs
- Shaoxing wine 1 tbsp
- Water 1/2 c
- Sugar 1 tbsp
- Salt 1/2 tsp
- Oyster sauce 1 tbsp
- Soy sauce 2 tsp
- Sesame oil 1 tsp
- White pepper 1/2 tsp
- Cornstarch 2 tsp
- Soft tofu 1-2 packs
- Heat a stainless steel wok or skillet over high heat. Add neutral oil and the white parts of the scallions. Stir for 15 seconds, then add the tomatoes.
- Stir-fry for 2 minutes, then add Shaoxing wine around the pan’s edge.
- Add water (or stock), sugar, salt, vegetarian oyster sauce, light soy sauce, sesame oil, and white pepper. Simmer for 1 minute until tomatoes soften.
- Prepare a cornstarch slurry and stir it into the sauce to thicken. Add tofu, gently mixing to avoid breaking it.
- Reduce heat to medium, cover, and cook for 2 minutes until the tomatoes and sauce are thickened. Adjust with more slurry if needed.
- Uncover, stir in scallions, and season with salt and sugar to taste. Serve with jasmine rice and enjoy!
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