Smoky Tofu with Tomatoes

Jew cold-smokes his tofu for 30 minutes, but we arrived at a similar result using smoked olive oil.

Serves 4.

1 pkg. (14-oz.) firm tofu, drained and patted dry

1 cup soy sauce

1 tbsp fermented bean curd

1 tbsp smoked olive oil, such as Sonoma Smoked Olive Oil

1 tbsp canola oil

1 red bell pepper, seeded, stemmed, and cut into 1 1⁄2-in. squares

20 cherry tomatoes

1 garlic clove, thinly sliced

1 tsp finely chopped ginger

3 green onions, green parts cut into 2-in. ribbons lengthwise

8 chives cut into 2-in. batons

Cut tofu into 1- by 1-in. pieces. In a large bowl, mix soy sauce, fermented bean curd, and smoked olive oil. Whisk to break down bean curd and thoroughly combine. Add tofu and marinate for 1 hour, turning tofu midway through.

In a large pan or wok over high heat, heat canola oil until shimmering, about 1 minute. Add peppers and cook until lightly charred and tender, stirring occasionally, about 2 minutes. Add tomatoes and cook 30 seconds. Add garlic, ginger, and green onions and cook 30 seconds more, stirring constantly. Add tofu with half of the marinade. Reduce heat to medium and cook tofu until warmed through and sauce has reduced slightly, stirring gently, about 3 minutes. Place tofu-tomato mixture in a bowl and garnish with chives.

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Smoky Tofu with Tomatoes