Tofu with Tomatoes and Coriander

This recipe serves:  2 4 6 8

1/2 pound tomatoes
2 squares fresh light tofu (about 1/2 pound)
1/2 tablespoon peanut or vegetable oil
1/2 tablespoon minced garlic
1/4 cup chopped scallions
1 pinch salt
1/4 teaspoon sugar
1/2 teaspoon light soy soy sauce
freshly ground black pepper
2 tablespoons fresh coriander leaves
1. Cut the tomatoes and tofu into 1" squares and set aside in separate bowls. Discard any water that drains from the tofu as it stands.

2. Heat a large wok or heavy skillet over high heat. Add the oil and swirl to coat the pan. Toss in the garlic and scallions and stir-fry briefly, until the garlic starts to change color. Add the tomatoes and stir-fry until softened, about 1 minute. Add the tofu, salt, sugar and soy sauce. Stir to blend, bring to a boil and cook, stirring briefly once, for 30 seconds. Turn out into a shallow serving bowl, top with pepper and coriander, and serve hot.

Serving Size: about 1 cup

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