Saturday, May 19, 2012

TTT: Taiwanese Tofu with Tomato

Ok, the TTT name is my invention, but the recipe is really Taiwanese. Several years ago I had a Taiwanese baby-sitter, she was also vegetarian (in Taiwan there is a strong vegetarian Buddhist tradition) and she didn't cook with garlic, onion, chives and leeks (this is the old Buddhist tradition). She taught me a lot of recipes... no, not recipes, maybe I should say 'ways of cooking'.

This recipe is so basic that I almost thought of not putting it on the blog, but the fact is that it is quite amazing!! In my Italian brain I never thought of combining tomatoes with tofu and soy sauce this way, it didn't feel right, and I was quite skeptical when she showed it to me. And then I tasted it: WOWOWOW, it works!

And not only it works, the kids love it, and it is so easy and quick... and in a way it feels so ... ethical!
Yes, just a few low cost ingredients, not much time or energy needed, and lots of proteins.

I usually used some red ripe tomatoes, but I had some ripe little orange tomatoes to finish, and so they went: cut and placed into the frying pan/wok/pot with a little vegetable oil (olive oil works well) and a small pinch of salt. Of course you could also add garlic, but the original recipe, as I said before, doesn't allow for allium of any type. Cook on high, stirring constantly, when the tomatoes start to mush into a sauce add the cubed tofu, stir and then add one or two tbs of soy sauce (I use only Japanese soy sauce, Kikkoman or Yamasa) or gluten free tamari sauce if you are gluten free, and stir until the tofu is really hot (a couple of minutes only). Top with fresh chopped coriander if you like, and serve immediately with rice or noodles.

Photos and Recipes by Alessandra Zecchini ©

I enter this recipe in Cooking to Combat Cancer


  1. Alessandra,

    This is wonderful! Simple, Basic...the best! I love that you referred to your Italian brain. I referred my Italian brain when I made my Tofu Parmesan, instead of the Veal Parm my gram used to make.

    Thanks so much for contributing the CCC! I am excited to include this recipe, try it myself, and that I have plans to go through all your delicious posts.

    Have a great week!

  2. I am so happy that you posted something Taiwanese! It is very rare to see a veganized Taiwanese dish at international food blogs! As a child, I used to make Taiwanese fried eggs with tomatoes with my mother before I was a vegan, but now with the tofu, it all makes sense! Thank you for sharing such fabulous dish that brought me back from nostalgia. X

  3. I am very happy to hear that Vegan Miam!


  4. Sounds quick and easy! I love to add tomatoes to all sorts of tofu dishes, so I'm sure my family would like this, too.