This recipe can be found on p. 437 of Bobbie Hinman’s indispensable vegetarian cookbook “The Meatless Gourmet.” I was commenting to my dinner party tonight that no vegetarian cookbook had more to do with the way I shop than this one. From this I learned what items to keep on hand to have a versatile kitchen: one ready to take on whatever delicious, perfectly ripe produce you happen to bring home to star in your evening’s meal. Access to tofu is important for this cookbook. IMO Ms. Hinman makes prudent use of canned goods as well (e.g., canned tomatoes), which lends these recipes a simplicity that stirs the soul of a harried single father to sublime satisfaction.
Tofu in Ginger Tomato Glaze (serves 4)
- 2 tsp. cornstarch
- 2 tbsp. soy sauce
- 1 tbsp. red wine vinegar
- 1 tsp. sugar
- 1 1 lb. can of chopped tomatoes, drained slightly
- 2 tsp. vegetable oil
- 1 lb. firm tofu, pressed (we used the fried tofu commercially available at Asian markets here in Seattle, which changes the fat content of the dish from the totals listed below)
- 1 tbsp. grated fresh ginger root
In a medium bowl, combine cornstarch and soy sauce, stirring to dissolve cornstarch. Add vinegar, sugar, and tomatoes. Mix well. Set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat. Add tofu and ginger. Cook and stir, until tofu pieces are lightly brown on all sides, about 3 to five minutes. Stir tomato mixture and add to skillet. Continue to cook and stir, for 1 minute or until sauce has thickened slightly and mixture is hot and bubbly.
Serve over rice or noodles.
Check above for a picture, fresh from Aun’t Itsy’s Skillet.
Nutritional Breakdown (by author):
- 223 calories
- 19g protein
- 12g total fat (2g saturated)
- 13g carbohydrate
- 331mg sodium
- 0mg cholesterol