Name: Stir-Fried Tofu and Vine-Ripened Tomatoes
Yield: Makes 4 servings
Ingredients: 4 cups canola oil, for frying, plus 3 tablespoons; 1 1/4 pound medium or firm tofu, cut into 1 1/4-inch cubes; 1 cup yellow onion, cut into 1/4-inch slices; 2 teaspoons minced garlic; 1 1/2 pounds vine-ripened tomatoes, cut into 3/4-inch wedges; 3 tablespoons mirin (rice wine); 1/2 cup green onions, cut into 1-inch-long pieces; Salt, to taste

This recipe is part of a menu developed for Epicurious by Charles Phan, the chef-owner of San Francisco's The Slanted Door.

Recipe information

Yield
Makes 4 servings

Ingredients

4 cups canola oil, for frying, plus 3 tablespoons

1 1/4 pound medium or firm tofu, cut into 1 1/4-inch cubes

1 cup yellow onion, cut into 1/4-inch slices

2 teaspoons minced garlic

1 1/2 pounds vine-ripened tomatoes, cut into 3/4-inch wedges

3 tablespoons mirin (rice wine)

1/2 cup green onions, cut into 1-inch-long pieces

Salt, to taste

Preparation

Step 1
Heat 4 cups canola oil in a 2-quart pot to 375°F. Working in batches, deep-fry the cubes of tofu until golden brown, making sure they don't stick to each other. Wait between batches for oil to return to 375°. Drain tofu on paper towels.
Step 2
Heat a wok or large skillet over high heat until hot. Add 3 tablespoons canola oil. Add onion and garlic, and cook for 2 to 3 minutes, stirring. Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes. Deglaze with mirin and cook for approximately 1 to 2 minutes. Add the tofu and green onions, stir, and season with salt to taste.

TagsStir-Fry Asian Tofu Tomato Vegetable Starter Main Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy Saute Wok Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes