Tofu is an excellent source of protein and tomatoes along with the scallions will support the Heart and Liver. Make extra of this dish and use leftovers as a base for soup.
Heat the wok, then add oil.
Add tofu, making sure it's in a large chunk, and garlic.
While the tofu is cooking, add the white part of the scallions to the wok.
Allow the tofu to brown slightly on one side, then flip over.
When both sides are slightly brown toss, use the tip of the spatula to cut the tofu into 4 cubes.
Flip the cubes in the oil so all sides are golden.
Toss in the tomatoes, mushroom seasoning, salt and gently toss.
Cut tofu into smaller pieces. They can be remain large or cut small.
Let cook for 1 more minute.
Add salt, mushroom seasoning, sugar, and wine and remaining scallions.
Toss, then add sesame oil and toss one more time.
Ingredients
Directions
Heat the wok, then add oil.
Add tofu, making sure it's in a large chunk, and garlic.
While the tofu is cooking, add the white part of the scallions to the wok.
Allow the tofu to brown slightly on one side, then flip over.
When both sides are slightly brown toss, use the tip of the spatula to cut the tofu into 4 cubes.
Flip the cubes in the oil so all sides are golden.
Toss in the tomatoes, mushroom seasoning, salt and gently toss.
Cut tofu into smaller pieces. They can be remain large or cut small.
Let cook for 1 more minute.
Add salt, mushroom seasoning, sugar, and wine and remaining scallions.
Toss, then add sesame oil and toss one more time.
