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2 medium tomatoes (about tennis ball size), chopped into bite-sized pieces

3 tbsp soy sauce (I used Kikkoman)

2 cloves garlic, minced

Ground black pepper to taste

Pinch of chilli flakes (optional, I used gochugaru)

1 350 gram (12 oz) block of extra firm tofu sliced into twelve slabs

3 tbsp olive oil

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1. At least an hour before you’d like to start cooking, add the chopped tomatoes, soy sauce, garlic, pepper, and chili flakes to a medium bowl and stir to combine. Within an hour, the salt in the soy sauce will suck all the tomato water out of there and firm up the tomatoes themselves a little bit. You can leave this mixture longer if you like; even overnight in the fridge would be fine.

2. Heat the olive oil over medium-high in a cast iron pan. Fry the tofu slices on each side until golden. On my stove, this takes about 4-5 minutes for the first side, 3-4 for the other.

3. Pour in all of the marinated tomatoes, letting the tomatoes mostly land on top of the tofu. Turn the heat down to medium-low and let braise for about 4 minutes.

4. Flip the tofu slices and let braise another 2-3 minutes until the liquid is pretty absorbed, the tomatoes are looking a little jammier, and the tofu is nicely browned on both sides. Be a bit careful at the end because the soy sauce can burn easily once the liquid is gone.

5. I’ve been serving this with rice and a cucumber/nappa cabbage salad, but I think this would also be good with bread, or whatever else you like.

https://tausch.substack.com/p/tomato-tofu-not-a-tart?utm_source=share&utm_medium=android&r=1db5h5