Prepare the tofu skins. Rehydrate the tofu skins in warm water until soft. Then, drain out the water and give the tofu skins a light squeeze to remove the excess liquid.
Cut the tomatoes. Dice one medium-sized tomato and cut another one into wedges. These will be added separately
Stir-fry the ingredients. Heat a 12-inch non-stick skillet with 2 tablespoons of oil. Add the tofu skins and spread them out in a layer in the pan. Pan-fried until golden brown to release its flavor. Dish out and set them aside. Using the same pan, add about 2 teaspoons of oil and sauté the green onion top until fragrant. While stirring, add the tomatoes and cook until they release their juices. Season with salt and soy sauce.
Pour in the water and turn up the heat. When the sauce starts to simmer, add tofu skins and toss to combine. Cover the pan with a lid and simmer until the flavors meld, about 2-3 minutes.
Uncover and fold in the tomato wedges. Cook for another 1-2 minutes or until the tomatoes turn softer.
Taste test and season accordingly. Finally, add the chopped onions and serve this warm with a bowl of rice.