Stir-Fried Tofu And Vine-Ripened Tomatoes

• 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
• (rice wine)
• 1/2 cup green onions, cut into 1-inch-long pieces
• Salt, to taste

1. Heat 4 cups canola oil in a 2-quart pot to 375u0b0F. 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 375u0b0. Drain tofu on paper towels.
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
3. and cook for approximately 1 to 2 minutes. Add the tofu and green onions, stir, and season with salt to taste.

canola oil, cubes, yellow onion, garlic, tomatoes, rice wine, green onions, salt

Taken from www.epicurious.com/recipes/food/views/stir-fried-tofu-and-vine-ripened-tomatoes-232840 (may not work)