Step 1

Set a wok on high heat and pour in the oil. While the oil is still heating up, crumble in the tofu, followed by the chopped tomatoes, Shaoxing wine, salt, black pepper, and turmeric.

Step 2

Give everything a stir, then turn heat down to medium-low and cover with the lid half ajar.

Step 3

Check on the wok and give it a stir every five minutes or so, to dislodge any bits stuck to the bottom. Simmer until the tomatoes are broken down and the sauce is thick enough for your liking (15 minutes for me). If the wok starts to dry out before the tomatoes are soft enough, add more water, 1/4 cup at a time.

Step 4

Turn off the heat. Taste a spoonful to check for seasoning. If it's too acidic for your liking, add 1 tsp of sugar.

Step 5

Stir in 1 tsp kala namak, sprinkled over diced scallions, and serve.