Main content


  • 300 g packet of firm Tofus

  • 3 small Tomatoes

  • 2 tablespoons Peanut Oil

  • 5 cm piece of Ginger finely sliced

  • 1 tablespoon brown sugar

  • 2 tablespoons shao hsing wine

  • 2 tablespoons brown rice Vinegar

  • 2 tablespoons light soy sauce

  • 0.5 teaspoon Sesame Oil

  • 2 spring onions trimmed and cut into 5cm lengths

  • 1 Pinch of ground white pepper


  • 1.

    Cut tofu into 5 cm × 2.5 cm (2 in × 1 in) pieces and drain well on kitchen paper.

  • 2.

    Cut tomatoes in half lengthways, then cut each half into four wedges.

  • 3.

    Heat peanut oil in a hot wok until surface seems to shimmer slightly.

  • 4.

    Carefully add tofu and sear for 1 minute or until lightly browned, then turn over and sear other side.

  • 5.

    Add tomatoes and ginger and stir-fry for 2 minutes, being careful not to break up tofu.

  • 6.

    Add sugar and stir-fry for 1 minute until caramelised. Add shao hsing wine and stir-fry for a further minute.

  • 7.

    Stir through vinegar, soy sauce, sesame oil and spring onions. Serve immediately, sprinkled with pepper.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
2 comments • 4 ratings
Please login to comment
Posted by jeane99Report
Posted by Pina MoschioneReport
i love this dish. i've made it twice now and it's just so good.