Here’s another vegetarian dish, also using tofu as a main ingredient! I read a recent article about the value of having regular soy intake, and it really has changed my view on tofu! I try to eat as much as I can now, it seems.

No special ingredients are required, and this dish can be completed within 15 minutes, from start to finish.

From the image above, it may look like the tofu is covered with oil, but it’s actually just the natural juices of the tomatoes. Very healthy dish!

• 2 tomatoes, cut into wedges
• about a pound of tofu
• 3 garlic, chopped
• a pinch of salt
• 2 teaspoons of chicken broth powder
• 1 tablespoon of cooking oil
• some green onions for garnish (optional)

• Clean and cut tofu into small pieces. Allow it to dry

1. In a preheated wok (or pan), heat the cooking oil, then add the garlic. Once the garlic starts to turn a little brown, add the tomatoes.
2. Fry the tomatoes on both sides until you start to see the juices come out. Add a little bit of salt, and 1 teaspoon of the chicken broth powder.
3. Now add the pieces of tofu into the wok (or pan), and a bit more salt and the rest of the chicken broth powder (1 teaspoon). Perform a taste test, and add more salt (or chicken broth powder) if needed.
4. Flip the tofu, turn down the heat and cover the wok (or pan) with a lid for a few minutes. We are aiming to have the natural juices of the tomato come out, creating a bit of a sauce.
5. Serve and garnish with green onions (if available).