Cut the tomatoes into large pieces.
Cut the tofu into cubes.
Pour some oil in a non-stick pan and fry the tofu until golden brown, on all sides.
Add the Paneer Masala mix to a bowl, and mix about 1.5 cups of water with the masala mix. Make sure to stir well, as there will be clumps of cornstarch in the mixture.
Turn on your stove to medium heat. Add in the minced ginger and sliced chilies, and sauté for 1 or 2 minutes, or until fragrant.
Add in the chopped shallots and sauté for another two minutes.
Finally, add in the chopped red onion and sauté for two more minutes.
Add the masala + water mixture to the pan, and bring it to medium heat. Wait until the sauce starts to thicken and bubble, and stir frequently.
Add the ketchup, soy sauce, and vegetarian oyster sauce.
After the sauce has bubbled and thickened, add in the tomatoes. Cook for about 2-3 minutes, or until the tomatoes become tender.
Add in the fried tofu and mix well. Cook for a few more minutes to soften the tofu.
Add in the chopped cilantro and sliced green onion, and mix. It is now ready to serve.
Serve the tomato tofu stir-fry over a bed of Basmati rice or Jasmine rice, and top with more cilantro and green onion. Enjoy! This can be stored in the fridge for up to a week.
