20 minutes
A delightful stir-fry that combines the fresh tang of tomatoes and unique texture of tofu skin, all balanced with a simple but flavorful sauce.
Fresh Ripe Tomatoes, peeled and cut into bite-sized pieces
0 lb
Fresh Or Thawed Frozen Tofu Skin, torn into 3-inch pieces
0 oz
Potato Starch, optional, mixed with a tablespoon of cold water
teaspoons
tablespoons
Garlic Clove, thinly sliced
each
Scallion, thinly sliced, green and white parts kept separate
each
teaspoons
Unsalted Stock Or Water
cups
tablespoons
teaspoons
teaspoons
teaspoons
1. Prepare tomatoes
Begin by preparing your tomatoes. If you'd like to peel them, score the bottoms with a small 'X', blanch them in boiling water for about 30 seconds, then plunge them into a bowl of cold water. The skins should slip off easily. Once peeled, cut the tomatoes into bite-sized pieces.
2. Prepare tofu skin
Unroll the tofu skins and tear them into roughly 3-inch pieces. If you are using potato starch, mix it with a tablespoon of cold water to create a smooth slurry and set it aside.
3. Fry tofu skin
Heat a wok over high heat and add 2 tablespoons of the vegetable oil. When the oil is hot, add the tofu skins and stir-fry them until they become puffed and golden, which should take about 2-3 minutes. Remove the tofu skins from the wok and set them aside.
4. Cook garlic and scallion
In the same wok, add the remaining tablespoon of vegetable oil and heat it over medium-high heat. Add the sliced garlic and the white parts of the scallion. Stir-fry until they become fragrant, which should take about 30 seconds to 1 minute.
5. Cook tomatoes
Add the tomatoes to the wok and cook them for about a minute, stirring continuously. The brief cooking preserves the fresh flavor of the tomatoes while allowing them to start breaking down slightly.
6. Combine ingredients
Return the fried tofu skins to the wok and add the soy sauce, stock, ketchup, sugar, and salt. Stir everything together and cook until the mixture starts bubbling. Reduce the heat and let it simmer for 2-3 minutes, allowing the flavors to meld together. Taste and adjust the salt if needed.
7. Thicken sauce
If you are using the starch slurry, increase the heat to high and whisk the slurry before gradually adding it to the wok. Stir constantly until the sauce thickens, which should take just a minute or so.
8. Finish and serve
Finish the dish by garnishing with the green parts of the scallion and a drizzle of toasted sesame oil. Serve immediately and enjoy this savory, satisfying stir-fry.
You can replace tofu skin with thinly sliced tempeh for a nuttier flavor and firmer texture. Use seitan for a chewier, more meat-like consistency. Stir-fry shrimp or sliced chicken breast if you're not vegetarian. Incorporate egg ribbons by lightly beating eggs and pouring them into the wok, stirring to create soft curds before adding the other ingredients.
Swap out tomatoes for bell peppers for a sweeter stir-fry. Add in sliced mushrooms like shiitake or oyster for an earthy dimension. Incorporate spinach or bok choy during the last minute of cooking for a green veggie boost. Stir in diced eggplant for a heartier, more substantial dish.
For a Szechuan twist, add doubanjiang (fermented broad bean and chili paste) and Szechuan peppercorns. Create a Thai-inspired version with a splash of fish sauce, a squeeze of lime juice, and some fresh Thai basil. Introduce an Indian element by frying mustard seeds, cumin, and turmeric with the aromatics before adding the other ingredients. For a Japanese flavor, use mirin and a dash of miso paste in place of or alongside the soy sauce.
Toss in some cashews or peanuts for a crunchy texture. Garnish with fresh cilantro or parsley for a burst of freshness. Drizzle with a bit of toasted sesame oil or spicy chili oil just before serving for added flavor. Serve over rice, noodles, or grain of choice to make it a complete meal.
Instead of tomatoes, use another acidic ingredient like tomatillos or roasted red peppers for a different tangy note. Squeeze in some lime or lemon juice for extra zing.
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