Tomato-Miso Stewed Tofu
- 1 cup (250 ml) vegetable broth
- 3/4 cup (180 ml) strained tomatoes or tomato sauce
- 2 tbsp (30 ml) soy sauce
- 2 tsp cornstarch
- 1 lb (450 g) firm tofu, cut into 3/4-inch (1.5 cm) cubes
- 2 garlic cloves, chopped
- 1 bird’s eye chili pepper, seeded and chopped
- 3 tbsp (45 ml) olive oil
- 1/4 tsp five-spice powder
- 1 tbsp (15 ml) miso paste
- 1 tbsp (15 ml) tomato paste
- 2 1/2 cups (225 g) blanched snow peas, each cut into 3 pieces
- 2 cups (150 g) bean sprouts
- 1/3 cup (10 g) cilantro leaves
- In a bowl, combine all the ingredients. Set aside.
- In a saucepan of salted boiling water, cook the tofu for 5 minutes. Drain well. (This step is optional, see note.)
- In a large non-stick skillet over medium-high heat, brown the tofu, garlic and chili pepper in the oil. Add the five-spice powder, miso paste and tomato paste. Cook for 2 minutes. Add the sauce and bring to a boil. Continue cooking for 8 minutes or until the sauce has thickened slightly.
- Add the snow peas, bean sprouts and cilantro. Serve with rice vermicelli.
We found that parboiling tofu in salted boiling water greatly improves its taste and texture.