I'd thought I'd sear the tofu in olive oil and balsamic, reducing the tomatoes to sauce, however, Christie finds tofu to be so intrinsically Asian that going the pan-Italian route with it wasn't going to work. She suggested something gingery with all the stuff. I didn't really feel like peeling ginger and wasn't entirely sure the hunk on the wooden block was very fresh, but I remembered we've got a jar of ginger & garlic paste from one of the Desi shops we visit for ingredients. I described it to Christie and sent her to the fridge to hunt it down.
Peanut oil into the pan and then the tofu for a good fry, white pepper on top. I let that fry, even stick a little until I could see some golden color on the pieces. Then the broccoli florets and sliced up patty pan went in along with one and a half large diced, over ripe tomatoes. I poured in about a tablespoon and a half of soy sauce, at least two tablespoons of sweet chili sauce (the stuff you dip spring rolls in), and a tablespoon the garlic & ginger paste.
Popped the lid on and let the tomatoes cook down, which didn't take much time at all. We hung out and chatted. After stirring things around a bit we tasted and I then added a teaspoon of sugar, the juice from half a lime, and a couple of pinches of coarse sea salt. A little while longer and we got warmed rice from the cooker and dished up.
It was great! I was hoping for "good", just something quick and nourishing after yoga practice and a ride home. It turned out so much better than I'm writing about it here! I don't think I'll be able to think of standard, syrupy sweet & sour the same, this was so easy.