Simmered Tofu with Leeks and Tomatoes
This simple, tasty tofu dish, flavored with ripe tomatoes and leeks, 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. Photo by Sophie at Happy Spinach.
Serves 4 to 6
- 2 large or 3 medium leeks, white and palest green parts only,
chopped and well rinsed (see note)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 14- to 16-pound tub extra-firm tofu, cut into 6 slabs,
blotted well 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
- 2 to 3 scallions, thinly sliced, for topping
- Sesame seeds 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 cover. sweat over medium heat 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 scallions and sesame seeds.
Note: If you prefer, use one large or two medium onions instead of leeks.