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    Home » Tofu and Tempeh Recipes

    Simmered Tofu with Leeks and Tomatoes

    Published: Dec 29, 2012 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    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
    • One 14- to 16-ounce tub extra-firm tofu, cut into 6 slabs,
      blotted well and cut into ½-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.

    • Here are more recipes for onions, garlic, and leeks.
    • Explore lots more summer tomato recipes.
    • Here are more easy tofu recipes.

    More Tofu and Tempeh Recipes

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      Guide to Tofu for Beginners
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    Reader Interactions

    Comments

    1. Joy Plummer says

      December 01, 2010 at 3:26 pm

      I've loved this recipe for YEARS, and it's on my menu for next week! Love LOVE LOVE!

    2. Glen says

      December 18, 2013 at 6:42 pm

      Wow, it took me a while to dice all that tofu. I'd definitely recommend going with a little less - say, not more than 10 pounds.

    3. Nava says

      December 18, 2013 at 6:46 pm

      Yikes, I hope you're pulling my leg — though that is a serious error, it should say 14- to 16-ounce tub. I will fix at once!

    4. Glen says

      December 20, 2013 at 12:44 am

      Excellent recipe and really easy. Don't skip the sherry.

    5. Nava says

      December 20, 2013 at 12:06 pm

      Thanks, Glen!

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