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Tofu and Fish in Tomato Sauce

  • Ethnic Cuisine
  • Dinner
  • Soft Tofu

Served family style



½ pkg Sunrise Smooth Freshpack Tofu , cubed
300g white fish fillet , clean and cut into slices
½ tsp salt
pinch of pepper
2 tomatoes , cut in wedges
½ cup low sodium chicken broth
1 tsp olive oil
5 slices ginger
2 stalks green onion , cut into 1” long slices
1 tbsp cornstarch
2 tbsp water
2 stalks cilantro , stemmed removed, lightly chopped
2 sheets dried seaweed , shredded


  1. Clean the fish and cut into slices. Season with salt and pepper.
  2. Steam the tofu until well done, about 10 minutes.
  3. Cut the tomatoes and green onions into pieces.
  4. Heat a large skillet, add oil. Fry ginger and green onion for 2 minutes, add the fish fillets and fry for about 2 minutes per side or until cooked through.
  5. Add in the tomatoes and chicken broth, bring to a boil and season to taste.
  6. Mix the cornstarch with the water and add to the pan to thicken the sauce.
  7. Divide tofu evenly amongst plates, pour the fish/sauce mixture on top. Garnish with cilantro and seaweed.
  8. Serve with your favourite rice.

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