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