- 2 tablespoons peanut oil
- 1 small onion, diced
- 1 (16 ounce) package tofu, diced
- 1 (8 ounce) can thinly sliced water chestnuts
- 1 bunch pea vines, coarsely chopped
- 1 tablespoon minced fresh ginger root
- 1 (14 ounce) can crushed tomatoes
- 1/4 cup rice wine
- 2 tablespoons sesame seeds
- Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, 5 to 7 minutes. Add tofu; cook and stir until lightly browned, about 5 minutes. Stir in water chestnuts; cook until softened, about 2 minutes.
- Stir pea vines and ginger into the skillet; cook and stir until pea vines are wilted, about 2 minutes. Add crushed tomatoes and rice wine. Cook until warmed through, about 2 minutes. Sprinkle sesame seeds on top.