Simmered Tofu with Leeks and Tomatoes

Ingredients

Serves 2.5

  • 2 medium leeks, white and palest green parts only, chopped and well rinsed
  • 2 cloves garlic, minced
  • 2 tablespoon olive oil
  • Half large block of tofu cut into 1cm dice
  • 3 medium ripe, juicy tomatoes
  • 2 tablespoons reduced-sodium soy sauce, or to taste
  • 2 tablespoons red wine vinegar
  • 2 tablespoons hoisin sauce, or more to taste
  • 1 teaspoon dark sesame oil
  • Sliced brocolli, green beans, wom bok, asian greens as desired to green it out
  • 2 to 3 spring onions, thinly sliced, with leaf greens for topping
  • Sesame seeds for topping

Method

  1. 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.
  2. Add the remaining stalky ingredients (eg. with tomatoes 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 spring onions, leafy green and sesame seeds.
  3. So easy, so scrummy. Consider dressing with a little more sesame oil as well, to balance red wine vinegar.