Saigon Stuffed Tomatoes

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Saigon Stuffed Tomatoes

Servings: 4

 

1 Tablespoon Olive Oil

2 Cloves Garlic -- finely chopped

1 Tablespoon Tomato Paste

1/4 Cup Water

2 Tablespoon light soy Sauce

1 Tablespoon Sugar

6 Ounces firm tofu, chopped up

4 Cloves Garlic -- finely chopped

2 Medium Shallot -- finely chopped

2 Medium Scallion -- finely chopped

1 Pinch Sugar

2 Tablespoons soy Sauce

1 Pinch Black Pepper

4 Large Tomatoes

1/4 Cup Olive Oil

 

Heat the tablespoon of oil in a pan, saute the 2 cloves of garlic for 1

minute or until fragrant. Add tomato paste and cook for 1 minute. Add

water, light soy sauce, sugar. Bring to a boil and boil 2 minutes. In a

bowl, combine tofu, 4 cloves garlic, shallots, scallions, sugar, soy sauce

and pepper. Mix well. Cut off and discard tomato tops. Scoop out the pulp.

Allow to drain on paper towels for 10 minutes.Stuff tomatoes with tofu

mixture.Heat oil in wide skillet. Add tomatoes, tofu side down, cover and

simmer for 5 minutes.Turn tomatoes, tofu side up, cover, simmer for 5

minutes. Transfer to platter with slotted spoon and pour sauce over them.