Tofu and Tomatoes With Spinach and Basil

Ingredients

• 2 Tbsp. vegetable oil
• Pinch of sea salt
• 400 g (14 oz) medium-firm tofu, cut into 1½-inch squares, ½-inch thickness
• 2 Tbsp. cider vinegar
• 1 Tbsp. vegetarian oyster sauce
• 1 Tbsp. soy sauce or vegetable umami seasoning
• 1 Tbsp. maple syrup
• 1 round shallot, finely chopped
• 1 garlic clove, finely chopped
• 350 g (12 oz) tomatoes, any variety, roughly chopped, bite-size
• 3 scallions, sliced diagonally
• Handful of spinach
• 3 Thai basil sprigs

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