Recipe: Ginger Tomato and Tofu

 

When I run low on food in the house, I tend to try to use up every last scrap before I have to go to the store again.  This recipe was created at one of those times, and based on one of my favorite meals at Wild Ginger in downtown Seattle.  It takes about fifteen minutes plus the rice prep time, and serves one (although you can easily multiply the portions to feed more!).

1 cup rice, uncooked

2 tablespoons Seasoned Wok Oil

8 oz Firm Tofu (half of a typical container)

1/5 - 1/4 of a sweet white Onion, chopped

1 Tomato (I like heirloom for this because of their firmness, but any will do), cut into sixteenths

Soy Sauce, Salt, Pepper, and Ginger Powder to taste

Prepare the rice according the directions on the package.

While the rice is cooking, slice the tofu into approximately 1/2" cubes.  Heat the oil in a frying pan over medium-high heat, and stir fry the tofu until it begins to turn a light golden brown on all sides.  Add the onion and saute until it begins to caramelize.  Add the tomato chunks and saute just until they begin to break down, about two minutes.

Put the cooked rice in a bowl, top with the tofu mixture, and add condiments to taste, mixing thoroughly.  Enjoy!