Tofu with tomatoes

Pat the tofu dry with paper towels, then cut into bite-sized cubes and set aside.

Prepare the vegetables: roughly chop the tomatoes, thinly slice the onion, and finely mince the garlic.

Heat the vegetable oil in a nonstick skillet over medium-high heat until hot.

Add the tofu cubes in a single layer and pan-fry, turning occasionally, until golden on most sides.

Reduce heat to medium, add the sliced onion and minced garlic to the pan, and sauté until fragrant and softened.

Add the chopped tomatoes, soy sauce, a splash of water if the pan looks dry, salt, and black pepper; stir to combine.

Simmer, stirring occasionally, until the tomatoes break down into a chunky sauce and the tofu is well coated.

Taste and adjust seasoning with more salt or pepper if needed, then remove from heat and top with fresh basil before serving.