Drain then blot the tofu with paper towels. Cut it into 3/4-inch cubes. Heat the oil in a medium non-stick skillet over fairly high heat. Add the tofu and fry until golden. It takes several minutes to color so let it cook undisturbed while you make the sauce, then come back and turn the pieces. While they should color, don't let them get dry and hard. Drain briefly on paper towels.
While the tofu is cooking, slice two of the scallions diagonally, set them aside for a garnish, and chop the rest into 1/2-inch pieces. Combine the tomatoes, vinegar, sugar, chiles, and 1/2 tsp salt in a bowl.
Heat the wok, then add the oil and swirl it around the sides. Add the garlic, and ginger and stir-fry for 1 minute. Add the tomato mixture, chopped scallions, and stock. Simmer for about 4 minutes, then add the tofu and cornstarch mixture. Cook until the sauce is thickened and the tofu is heated through, several minutes more. Garnish with the reserved scallions and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (13g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (79%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 19.2mg||1 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.2g|
|Protein 0.2g||0 %|
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Calories per serving: 77
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