Tofu with Tomatoes

Ingredients

• 500 g Tofu
• 3 tbsp Soy sauce
• 2 chili peppers (red and green)
• 2 shallots
• 1 Garlic clove
• 1 tbsp Cornstarch
• 2 tbsp peanut oil
• 2 tbsp pine nuts
• 250 g diced tomatoes (canned)
• 100 ml Rice wine
• a splash lime juice
• a pinch brown sugar
• Salt

Instructions

1. 1.

   Cut the tofu into about 4 larger or 8 smaller slices. Drizzle with soy sauce and let marinate.

2. 2.

   Wash, trim, and slice the chili peppers into rings. Peel and ring-slice the shallots. Peel and finely chop the garlic.

3. 3.

   Drain the tofu slices, dust with cornstarch, and pan‑fry in hot oil until golden brown on both sides. Remove and set aside. In the same pan, lightly toast the chili, shallots, garlic, and pine nuts. Add tomatoes, rice wine, and a splash of soy sauce; simmer gently for about 10 minutes to thicken slightly. Return tofu slices, heat through, season with lime juice, brown sugar, and salt, and serve as a side dish.