Tofu and Fish in Tomato Sauce

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

Clean the fish and cut into slices. Season with salt and pepper.
Steam the tofu until well done, about 10 minutes.
Cut the tomatoes and green onions into pieces.
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.
Add in the tomatoes and chicken broth, bring to a boil and season to taste.
Mix the cornstarch with the water and add to the pan to thicken the sauce.
Divide tofu evenly amongst plates, pour the fish/sauce mixture on top. Garnish with cilantro and seaweed.
Serve with your favourite rice.