Ingredients

• 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

Instructions

1. 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.
2. 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.