1 pound extra-firm tofu, drained
1 medium onion, chopped
2 Tablespoons soy sauce
2 large tomatoes, peeled and cut into eighths
2 large red peppers, chopped
1/2 jalapeño or other hot pepper, seeded and minced
1 medium eggplant, cut into 1-inch cubes
1 pound mushrooms
1 summer squash, cut into 1-inch cubes
1 bunch of scallions, coarsely chopped (white and green parts)
1 Tablespoon tomato paste
1/4 cup cilantro
Spray a wok or skillet with cooking spray and sauté tofu until brown on both sides. Cut into 1-inch cubes and set aside.
In same pan, sauté onion for one minute. Add soy sauce and one tablespoon of water if necessary. Add tomatoes, red peppers, hot peppers, eggplant, mushrooms, squash, scallions, and tomato paste and reduce heat. Simmer for about 10 minutes, or until vegetables are soft.
Add tofu and continue cooking until tofu is heated through. Place on platter, garnishing with cilantro. Serve with rice or rice noodles.