Tomato Tofu (or Tomato and Eggs)

Name: Tomato Tofu (or Tomato and Eggs)
Ingredients: 2-3 tablespoons neutral-tasting oil (or olive oil), divided; One 15-oz block firm or extra tofu, blotted dry and cut into 3/4-inch (or so) cubes; Salt; 1 tablespoon minced garlic; 1 tablespoon minced or finely grated ginger; 2 teaspoons tomato paste; 1 1/2 cups chopped fresh tomatoes, halved cherry tomatoes, or canned diced tomatoes (drained if canned—this is about one 15-ounce can); 2 tablespoons soy sauce; 2 scallions, green and white parts, thinly sliced; Freshly cooked rice, for serving

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Tomato Tofu (or Tomato and Eggs) If you don’t like tofu, tomato and eggs is a simple and traditional Chinese and Japanese recipe that has very similar

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Ingredients

2-3 tablespoons neutral-tasting oil (or olive oil), divided
One 15-oz block firm or extra tofu, blotted dry and cut into 3/4-inch (or so) cubes
Salt
1 tablespoon minced garlic
1 tablespoon minced or finely grated ginger
2 teaspoons tomato paste
1 1/2 cups chopped fresh tomatoes, halved cherry tomatoes, or canned diced tomatoes (drained if canned—this is about one 15-ounce can)
2 tablespoons soy sauce
2 scallions, green and white parts, thinly sliced
Freshly cooked rice, for serving