Step 1

Slice half of the tomatoes into wedges, and the remaining into large chunks (half of a wedge). I like to do so so I can cook down the chunks first and then add the wedges later on for an extra bite of tomato.

Step 2

Heat a large wok or skillet over medium heat. Once hot, stir-fry the white parts of the scallion. Add the garlic and stir-fry until aromatic, 30 seconds.

Step 3

Add the tomato chunks. Cook the tomatoes down for 2-3 minutes until the pieces start to cook down and release juices.

Step 4

Season the tomatoes with Shaoxing wine, soy sauce, white pepper, and sugar.

Step 5

Add in the beancurd rolls. Pour the water.

Step 6

Mix well and allow everything to come to a gentle simmer for the beancurd rolls to absorb the liquid and soften.

Step 7

You can cut the bean curd rolls or skin with a pair of kitchen scissors to yield smaller pieces/cuts.

Step 8

Season the sauce with salt, to taste.

Step 9

Add in the remaining tomato wedges and cook for 3-4 more minutes until the tomatoes are tender to your liking.

Step 10

Finish with a generous drizzle of sesame oil. Add some of the green onions (leave some for garnishing).

Step 11

Serve hot with steamed rice. Garnish with the remaining green onions. Enjoy!