Stewed Tofu with Tomatoes (蕃茄豆腐)

Learning how to cook was driven by a very practical, and somewhat urgent, need to cook for my aging mom, in February, 2014.  As a beginner, this was one of the first dishes I tried.  Even though it's been made countless times in the past months, it's never written up as a recipe.  Now we've come to an end of 2015, a year not quite like other years in my ordinary life, it seems only right to close this year with an ordinary dish.  Have a Healthy and Happy 2016!

1. Tomato (2, or 4 Roma Tomatoes) rinsed and cut into bite size.
2. Tofu (1 box of Silken Tofu, 16-24 oz) sliced and diced into larger bite size.
3. Optionally, marinate ~1/4 lb of ground pork (with 1 Tbsp of soy sauce, 1 Tbsp of rice cooking wine, and 1 Tbsp of corn starch).  Let sit for 20-30 minutes..
4. Heat 2-3 Tbsp of vegetable oil in a flat bottom cooking pan (at high heat).  (Optionally) Place the ground pork in the pan, flatten with a spatula (to break up the pork), then stir.  Continue to flatten and stir for 2-3 minutes.  
5. Add tomato pieces into the pan.  Add 2 Tbsp of soy sauce and stir for another minute.
6. Add the tofu pieces in.  Season with 1/4 tsp of salt and 2-3 Tbsp of Oyster Sauce (蠔油).  Stir the content in the pot gently until evenly mixed.  Season to taste with salt.
7. Cover and bring the pot to boil, then let simmer for 10 minutes. Garnish with minced stallions and serve.  Here is a picture of the finished product.