Om nom nom: Tofu Margherita
As long as they're decent tomatoes, I pretty much like tomatoes at every stage of evolution: raw, lightly cooked, or collapsed into sauce or soup. In fact I particularly like stir-fries or sautees where the tomatoes are still in chunks.
Last night, I didn't want to take the time to make rice, but I had a package of what the Vietnamese grocery store terrifyingly calls "Vegetarian noodles." So I stir-fried some baby bok choi, tomato chunks, and tofu with a vast quantity of ginger and some vegetarian "oyster sauce" and poured it over the noodles. Tomatoes with ginger and brown sauce are *amazing* although it was quite confusing to have a dish of noodles with something that looked like a pizza margherita sprinkled with A-1 Sauce.
I also want to try the tomato-ginger combo for smothered panir, maybe with okra? Or, probably, zucchini because I actually have some zucchini.
Last night, I didn't want to take the time to make rice, but I had a package of what the Vietnamese grocery store terrifyingly calls "Vegetarian noodles." So I stir-fried some baby bok choi, tomato chunks, and tofu with a vast quantity of ginger and some vegetarian "oyster sauce" and poured it over the noodles. Tomatoes with ginger and brown sauce are *amazing* although it was quite confusing to have a dish of noodles with something that looked like a pizza margherita sprinkled with A-1 Sauce.
I also want to try the tomato-ginger combo for smothered panir, maybe with okra? Or, probably, zucchini because I actually have some zucchini.