Simmered Tofu with Leeks and Tomatoes

This simple, tasty tofu dish makes a nice entrée for a summer dinner. To make it more substantial, serve over warm cooked grains or noodles. Hoisin sauce, a salty-sweet condiment, is readily available in the Asian foods section of well-stocked supermarkets.

Serves 4 to 6

• 2 large or 3 medium leeks, white and palest green parts only,
  chopped and well rinsed
• 2 cloves garlic, minced
• 1 tablespoon light olive oil
• 1 pound extra firm tofu, cut into 6 slabs, blotted, and cut into 1/2-inch dice
• 3 to 4 medium ripe, juicy tomatoes
• 2 tablespoons reduced-sodium soy sauce, or to taste
• 2 tablespoons dry red wine or sherry, optional
• 2 tablespoons hoisin sauce, or more to taste
• 1 teaspoon dark sesame oil
• 1/4 cup sliced basil leaves, or more to taste, for topping

Heat the oil with about 3 tablespoons of water in a stir-fry pan or wide skillet. Add the leeks and garlic and “sweat” over medium heat, covered, for 8 to 10 minutes or until just tender.

Add the remaining ingredients and simmer, covered, for 10 minutes. Lift the lid to stir occasionally. Uncover and simmer 5 minutes more over low heat. Serve at once in shallow bowls, topping each serving with sliced basil leaves.

• Here are more recipes for onions, garlic, and leeks.
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