Instructions: Saute the onions and garlic in water or white wine, deglazing them a couple of times. Meanwhile cut up the tomatoes and rinse and cut up the tofu (I love the White Wave version, since its firm enough not to fall apart when stirred). Add the tomatoes and tofu and cook until the tomatoes are nearly ready and add the red pepper. The pepper should be barely cooked.

We serve this over Japanese rice cooked in a rice cooker, but other rices and pasta are also good. If we want more sauce or the tomatoes arent exquisite, we sometimes stir in some pasta sauce along with the tomatoes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.