Cut tofu into 5 cm × 2.5 cm (2 in × 1 in) pieces and drain well on kitchen paper.
Cut tomatoes in half lengthways, then cut each half into four wedges.
Heat peanut oil in a hot wok until surface seems to shimmer slightly.
Carefully add tofu and sear for 1 minute or until lightly browned, then turn over and sear other side.
Add tomatoes and ginger and stir-fry for 2 minutes, being careful not to break up tofu.
Add sugar and stir-fry for 1 minute until caramelised. Add shao hsing wine and stir-fry for a further minute.
Stir through vinegar, soy sauce, sesame oil and spring onions. Serve immediately, sprinkled with pepper.
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