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Isle of Wight Tomato and Tofu Bowls

20 minutes - Serves 4

Ingredients

Preparation time: 5 mins Cooking time: 15 mins

You’ll need:

  • 400g smoked tofu
  • 1 tbsp vegetable oil
  • 2 echalion shallots, peeled and thinly sliced
  • 700g cherry vine tomatoes or cocktail vine tomatoes, halved or quartered
  • 60ml water
  • 100g spinach or other greens
  • 2 tbsp soy sauce
  • ½ tsp fish sauce (or vegetarian fish sauce/an extra tsp of soy sauce)
  • 1 tsp sugar
  • Salt and pepper, to taste

To serve

  • Steamed rice
  • 2 spring onions, finely sliced
  • Thai basil leaves
 Method

Cut the tofu into bite-sized pieces. Heat the vegetable oil in a large frying pan on a medium heat, and fry the tofu until golden and crispy, then put to one side.

Add the sliced shallot and tomato to the pan, and stir-fry until the tomato is softened – a couple of minutes. Add in the water and spinach, and stir fry for another couple of minutes until the spinach is wilted.

Add the fried tofu back in, and season with the soy sauce, fish sauce, sugar, and season to taste. Toss to combine.

Serve alongside steamed rice, and garnish with the spring onion slices and Thai basil leaves.

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