Tomato Tofu (or Tomato and Eggs)

If you don’t like tofu, tomato and eggs is a simple and traditional Chinese and Japanese recipe that has very similar ingredients and instructions. Recipes abound but to get you started, here’s one Japanese recipe and for the Chinese method of preparation, this one or this one (for those who can’t access New York Times recipes, use this link).

2-3 tablespoons neutral-tasting oil (or olive oil), divided
One 15-oz block firm or extra tofu, blotted dry and cut into 3/4-inch (or so) cubes
Salt
1 tablespoon minced garlic
1 tablespoon minced or finely grated ginger
2 teaspoons tomato paste
1 1/2 cups chopped fresh tomatoes, halved cherry tomatoes, or canned diced tomatoes (drained if canned—this is about one 15-ounce can)
2 tablespoons soy sauce
2 scallions, green and white parts, thinly sliced
Freshly cooked rice, for serving

Heat half the oil in a wide skillet over medium heat, and when hot, add the tofu. Sprinkle with salt. Brown the tofu on 2 or 3 sides. Transfer the tofu to a plate, and return the skillet to the heat.

Add the remaining oil, followed by the garlic, ginger, and tomato paste. Cook for about 30 seconds, until fragrant, then stir in the tomatoes and soy sauce. Let simmer, bubbling away, until slightly reduced—about 10 minutes. Stir in the tofu and taste for salt. Garnish with the scallion, then serve hot over rice.