tomato stewed tofu

Tomato and Tofu Stew: A Simple, Versatile Recipe

Tomato and tofu stew is a comforting, nutrient-packed dish loved for its balance of umami, freshness, and tender textures. Here’s a basic recipe plus variations to suit different tastes.

Basic Recipe:

Start by pressing 300g firm tofu to remove excess water, then cube it. Heat 2 tbsp oil in a pot, sauté 2 minced garlic cloves and 1 tsp grated ginger until fragrant. Add 400g chopped tomatoes (fresh or canned), 1 tbsp soy sauce, 1 tsp sugar, and a pinch of salt. Simmer for 5 minutes until the tomatoes soften. Gently add the tofu cubes, then cook on low heat for 8–10 minutes, being careful not to break the tofu. Garnish with chopped green onions and a drizzle of sesame oil.

Variations:

For a spicier kick, add dried chili or a dash of chili sauce. To enrich the flavor, stir in a spoonful of miso paste or a splash of broth. For extra veggies, toss in carrots, bell peppers, or spinach during the last 5 minutes of cooking.

This dish pairs perfectly with steamed rice or noodles. It’s quick, healthy, and easily customizable—making it a staple for busy weeknights!