Stir-Fried Tofu Skin and Tomato
Underrated fried tofu skin stands in for eggs in Hannah Che's silky rendition of the classic Chinese dish.
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Ingredients
- 1 lb. ripe tomatoes, cored and coarsely chopped
- 5 oz. fresh or thawed, frozen tofu skin, torn into 3-in. pieces
- ½ tsp. potato starch (optional)
- 3 Tbsp. vegetable oil, divided
- 3 garlic cloves, thinly sliced
- 1 scallion, thinly sliced, greens and whites separated
- ½ cup unsalted vegetable or mushroom stock
- 2 Tbsp. ketchup
- 2 tsp. sugar
- 2 tsp. soy sauce
- ½ tsp. kosher salt, plus more to taste
- ½ tsp. toasted sesame oil
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