Tofu with Tomatoes in a Garlic Ponzu Sauce
Original Recipe by Mary Ellen
- 1 block extra firm tofu
- 1 Tbsp vegetable oil
- 1 (14.5 oz) can diced tomatoes
- 3/4 c vegetable (or chicken) broth
- 2 cloves garlic, minced
- 3 Tbsp ponzu sauce
- 1 Tbsp soy sauce
- 1/4 tsp mirin
- Sriracha to taste; I used about 1 Tbsp
- 1/4 c broth mixed with 1 Tbsp flour or cornstarch
- Press your tofu - if you know you are making tofu for dinner, take it out a few hours early, remove it from the container with water, and wrap it in paper towels or a clean kitchen towel. Press gently, and put it in a dish in the fridge with something on top of it, such as a block of cheese. This will get all of the extra water out and let the tofu absorb more flavors. Once you are ready to cook, cut the tofu into cubes.
- Heat the oil in a large sauté pan or wok over high heat. Add the tofu and sauté 5 minutes until browned on all sides (let it sit on each side for a minute or so, don't constantly flip it around - you'll get a better crust this way).
- Add the tomatoes and stir; let cook for one minute.
- Add the garlic, and then pour in the ponzu sauce, soy sauce, mirin, and sriracha. Bring to a simmer for 5 minutes.
- Taste and adjust any of the flavors before adding the slurry (broth mixed with the flour/cornstarch). Let simmer 2 minutes before serving.