Savory Tomato & Crispy Tofu Skin Stir-Fry

1. Prepare Tomatoes

Score the skins of the fresh ripe tomatoes with a small 'X' and blanch them in boiling water for about 15 seconds. Transfer to cold water to cool, then peel off the skins and cut into bite-sized pieces.

2. Prepare Tofu Skin

Tear the tofu skin into roughly 3-inch pieces. If using potato starch, mix it with a little cold water in a small bowl to create a slurry and set aside.

3. Fry Tofu Skin

Heat a wok or large skillet over medium-high heat and add one tablespoon of vegetable oil. Add the tofu skin pieces and stir-fry until they puff up and turn golden. Transfer the fried tofu skin to a bowl and set aside.

4. Cook Aromatics

In the same wok, heat the remaining two tablespoons of vegetable oil. Add the thinly sliced garlic and the white parts of the scallion. Stir-fry until fragrant, about 30 seconds.

5. Add Tomatoes

Add the tomato pieces to the wok and cook for about a minute, stirring continuously to help the tomatoes break down and release their juices.

6. Combine Ingredients

Return the fried tofu skin to the wok and add soy sauce, unsalted stock or water, ketchup, sugar, and kosher salt. Stir everything together and let it cook for about two minutes.

7. Simmer and Thicken

Simmer the mixture for an additional two to three minutes. If using the potato starch slurry, increase the heat and add it to the wok, stirring until the sauce thickens to a glossy consistency.

8. Finish and Serve

Garnish with the green parts of the scallion and drizzle with toasted sesame oil. Serve immediately and enjoy.