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1
Season ground chicken with salt and pepper in a medium sized bowl.
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2
Set aside.
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3
Mix together soy sauce, cornstarch and water.
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4
Carve the tops out of each tomato (the part that connects the tomato to the vine).
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5
Bring 2 quarts of water to boil.
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6
While waiting for water to boil, prepare an ice bath.
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7
Place tofu into a serving dish.
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8
Heat in microwave for 1 minute.
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9
Drain off any excess liquid.
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10
When water boils, place tomatoes into boiling water for 1 minute.
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11
Place immediately into ice bath.
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12
Let sit in ice bath for about 2 minutes.
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13
Remove and peel off skins.
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14
Then quarter the tomatoes.
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15
Heat olive oil over medium-high heat in wok.
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16
Add garlic.
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17
When garlic starts to brown, add ground chicken.
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18
Break chicken into small bits with spoon or spatula.
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19
Cook until chicken begins to brown.
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20
Remove chicken from wok.
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21
Return wok back to medium-high heat.
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22
Add tomatoes.
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23
When tomatoes start to juice (about 5 minutes), bring chicken back to wok.
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24
Turn heat to high.
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25
Make sure wok is as hot as possible and move meat-tomato mixture out to sides of wok forming a donut.
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26
Give the cornstarch sauce a couple of stirs before pouring it into the donut of the wok.
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27
Let it sit on the heat for about 10 seconds.
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28
Sauce should begin to boil and thicken.
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29
Stir-fry for another minute.
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30
Pour mixture into serving dish over tofu.
