Ma-Po Tofu

I adapted this recipe from one I found in one of my favorite books, The Food Matters Cookbook by Mark Bittman.  The recipe normally also adds pork, which I’ve omitted for obvious reasons, and cilantro for garnish which I decided not to add because I think the other ingredients make it flavorful enough.  I also use dried ground ginger instead of fresh minced, because you just need to buy one spice bottle of it that lasts a long time, and I chose to use red pepper flakes instead of chile flakes for a little less spice.  I’m generally not a fan of anything overly spicy, but as my boyfriend says, this one is “one of the most flavorful” dishes I make.

It makes about 4 servings and is very quick to make.  I recommend serving it with brown rice or pilaf.

• 1-2 tablespoons vegetable or olive oil (enough to cover the surface of your skillet)
• 1 tablespoon minced garlic
• 2 cups peeled, chopped tomatoes
• 1/2 tablespoon dried ground ginger
• 1/4 teaspoon red pepper flakes
• 1/2 cup chopped scallions
• One 1-lb. package firm tofu, drained and cubed
• 2 tablespoons soy sauce
• Salt
• Cilantro (optional)

1. Put the oil in a large skillet over medium-high heat.  When it’s hot, add the garlic and cook less than a minute, until it begins to sizzle.
2. Add the tomatoes, dried ginger, red pepper flakes, and scallions.  Add the tofu.  Cook, stirring occasionally, until the tofu begins to brown and absorbs some of the taste of the other ingredients.
3. Stir in the soy sauce.  Season with salt to taste and more red pepper flakes and/or cilantro if you like.  Serve warm.