Asian Seared Tofu With Burst Cherry Tomatoes And Peas

About

A simple dish packed with flavor. Tofu is seared until crisp in a pan and then simmered in a fresh tomato sauce with sauteed ginger and garlic. Cherry tomatoes cooked until they are just soft enough to poke with a spoon and burst gently. Finally, sugar snap peas added for crunch and sweetness.

What do I serve with this dish?

Cauliflower rice is an excellent pairing with this dish to soak up all the tomato sauce and vegetables.

Can I use other tomatoes?

Yes, fresh garden tomatoes are extra juicy. If using fresh tomatoes, you may not need to add all the water that this recipe calls for, so use good judgment here. Cherry tomatoes give a nice texture, though, which is why they are used in this dish.

What kind of tofu should I use?

This dish will only work with firm tofu; other types of tofu is too soft to be pan-seared.

Ingredients

• 1 pound tofu, raw (not silken), cooked, extra firm
• 2 ½ tablespoon avocado oil
• ¼ teaspoon coarse kosher salt by morton
• 1 tablespoon avocado oil
• 1 tablespoon, sliced ginger
• 1 tablespoon garlic
• 5 medium mushrooms, raw
• ¼ teaspoon coarse kosher salt by morton
• 1 pint tomato raw (includes cherry, grape, roma)
• 1 cup water
• 1 tablespoon soy sauce
• 2 large scallions
• 1 cup sugar snap peas

Instructions

1. Drain tofu and place them on a plate lined with paper towels. Top tofu with paper towels and press on them to remove as much moisture as possible.
2. Slice each block of tofu in half the long way to make two flat pieces per block of tofu.
3. Heat a large nonstick skillet over medium-high heat until hot. Add the avocado oil and swirl the pan to distribute the oil evenly. Add the tofu slices and cook on the first side for several minutes until you can begin to see the tofu browning around the bottom edges. Season with ¼ tsp kosher salt.
4. Flip the tofu and continue to cook on the second side until browned. Remove to a plate.
5. In the same pan, add 1 tbsp oil and the minced garlic and ginger. Add sliced mushrooms at the same time. Cook until mushrooms are browned. Season mushrooms with ¼ tsp kosher salt.
6. Next, add the cherry tomatoes whole and 1 cup of water.
7. Turn heat down to low and simmer for about 10 minutes until the tomatoes are soft enough they burst when gently poked with a spoon and water has evaporated some.
8. Add the sugar snap peas and tofu. Heat until peas have lost some of the rawness but are still slightly crisp.
9. Garnish with sliced scallions.

Nutrition Facts

• Servings: 4
• Calories: 269.1kcal/1125.9kJ (per serving)
• Fat: 20.2g (per serving)
• Carbs: 9.3g (per serving)
• Protein: 17.7g (per serving)