I learned to cook tofu with tomatoes from a Taiwanese friend 13 years ago, and I still remember thinking then how odd the pairing was… until I tasted it! Yes it works, and it is great!
Heat some vegetable oil in a pan then add some fresh chopped tomato.
When the tomato is starting to mush add the tofu (use a firm type), cubed. Sauté on all sides then add two tbs of soy sauce (I use Japanese sou sauce).
Add some green vegetables for colour (I use some pak choi), and cook for a few more minutes.
Add the Hokkien noodles (directly form the packet or soak in boiling water for one minute to loosen), and stir well with the tofu and vegetables.
Sauté the noodles for a few minutes, then add chopped coriander and chopped onion weed stalks (my Taiwanese friend would not have done that as she was a Buddhist vegetarian and ate no garlic, onion and chives, so I guess no onion weed!). Stir a bit more then serve, decorated with onion weed flowers.
Photos and Recipes by Alessandra Zecchini ©