Ingredients
4
cups canola oil, for frying, plus 3 tbsp
1
1/4 pound medium or firm tofu, cut into 1 1/4-inch cubes
1
cup yellow onion, cut into 1/4-inch slices
1
1/2 pounds vine-ripened tomatoes, cut into 3/4-inch wedges
1/2
cup green onions, cut into 1-inch-long pieces
Directions
1.
Heat 4 cups canola oil in a 2-quart pot to 375°F. Working in batches, deep-fry the cubes of tofu until golden brown, making sure they don\'t stick to each other. Wait between batches for oil to return to 375°. Drain tofu on paper towels.
2.
Heat a wok or large skillet over high heat until hot. Add 3 tablespoons canola oil. Add onion and garlic, and cook for 2 to 3 minutes, stirring. Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes. Deglaze with mirin and cook for approximately 1 to 2 minutes. Add the tofu and green onions, stir, and season with salt to taste.
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