Ingredients

• 4 cups canola oil, for frying, plus 3 tablespoons
• 1 1/4 pound medium or firm tofu, cut into 1 1/4-inch cubes
• 1 cup yellow onion, cut into 1/4-inch slices
• 2 teaspoons minced garlic
• 1 1/2 pounds vine-ripened tomatoes, cut into 3/4-inch wedges
• 3 tablespoons mirin (rice wine)
• 1/2 cup green onions, cut into 1-inch-long pieces
• Salt, to taste

Instructions

1. Heat 4 cups canola oil in a 2-quart pot to 375°F. Working in batches, deep-fry the cubes of tofu until golden brown, making sure they don't stick to each other. Wait between batches for oil to return to 375°. Drain tofu on paper towels.
2. Heat a wok or large skillet over high heat until hot. Add 3 tablespoons canola oil. Add onion and garlic, and cook for 2 to 3 minutes, stirring. Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes. Deglaze with mirin and cook for approximately 1 to 2 minutes. Add the tofu and green onions, stir, and season with salt to taste.