Eat For Eight Bucks: Tofu With Tomatoes And Cilantro Recipe

• 1 pound medium to firm tofu, cut into 1-inch cubes and patted dry
• 4 tablespoons peanut or canola oil
• 2 scallions, cut into thin rounds; keep white and green parts separate
• 1 thumb-size piece of ginger, peeled and finely chopped
• 4 cloves garlic, peeled and finely chopped
• 6 medium-size button mushrooms (about 1/3 pound), sliced
• 1 cup coarsely chopped fresh cilantro
• 4 plum tomatoes (about 14 ounces), chopped
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 cup fresh or defrosted frozen peas
• 1 teaspoon toasted sesame oil
• Cooked white rice for serving

1. Put 3 tablespoons of the oil into a 12-inch skillet (or whatever you like to use to stir fry) and heat over a medium flame. When the oil is hot, saute the tofu cubes until they are golden on most sides, 6 to 7 minutes. (I almost never achieve golden tofu, so I just give it my best shot.) Remove with a slotted spoon.
2. Add the remaining oil to the pan. When it is hot, put in the white parts of the scallions, the ginger, and the garlic and stir for 40 seconds over a medium flame. Add the mushrooms and stir for 30 seconds. Stir in the cilantro and then add the tomatoes and soy sauce. Stir for about a minute before putting the tofu cubes back into the pan along with the vinegar and peas. Bring to a simmer. Cover, lower the heat, and simmer gently for 5 minutes. Turn off the heat, toss in the green parts of the scallions and the sesame oil, and serve over white rice.

peanut, scallions, ginger, garlic, mushrooms, fresh cilantro, tomatoes, soy sauce, rice vinegar, peas, sesame oil, serving

Taken from www.seriouseats.com/recipes/2010/06/eat-for-eight-bucks-tofu-with-tomatoes-and-cilantro-recipe.html (may not work)