This was an easy weekday recipe, and very much packed with flavor – thanks to the lovely sun dried tomatoes that flew to us straight from Rome! Lately I’ve realized how much more flavor stays in dried tomatoes when they aren’t preserved in oil, and it doesn’t take that long to rehydrate them either.
We had this stew over quinoa, which was perfect in terms of timing: quinoa takes 15 minutes to cook, the exact time that the sundried tomatoes require to soak. I also think that the nutty flavor of quinoa was a great compliment to the salty and sour tomato flavors.
Tofu Sundried Tomato Stew:
- 250 g tofu, pressed and finely cubed
- 3 tablespoons (light) soy sauce
- 3/4 tablespoon brown rice vinegar
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1 onion, finely cubed
- 2 dl tomato sauce (passata type)
- 3/4 teaspoon (muscovado) sugar
- 5-6 sundried tomatoes, cut in thin strips
- 1 and 1/2 dl boiling water
- freshly ground black pepper
- olive oil for frying
The first thing I did was to cut the sundried tomatoes in thin strips, place them in a mug, and pour the boiling hot water over them. Then I pressed the tofu just lightly and cut it in tiny cubes, about 1 cm wide. I tossed the tofu with the soy sauce, vinegar, and herbs, and let it marinade for a few minutes while I fried the onions.
When the onions were translucent, I removed them from the pan, added the tofu to the pan (with the marinating liquid and all), and fried it until the liquid had evaporated and the tofu started to get crispy and brown. I now added the onions back, with the tomato sauce and sugar, and let them simmer until the sundried tomatoes had soaked for fifteen minutes. Then I added the tomatoes and their soaking liquid to the sauce, and let it simmer for one or two more minutes.
Before serving I ground some black pepper over the tomato sauce, and it was ready! Our sundried tomatoes were quite salty, so I didn’t need to add salt, but it’s always good to check the salt balance before serving the dish.