Ingredients:
- 2 firm organic tofu
- 3 tbsp cooking oil
- 4 to 5 large garlic cloves, peeled & smashed
- 6 slices of fresh ginger, sliced into matchsticks
- 6 spring onions, sliced
- sesame seeds
Sauce:
- 3 tbsp low-sodium soy sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1/4 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp cornstarch dissolved in some water
Directions:
- Cut the tofu into strips. Place in a colander lined with kitchen towel, to drain.
- Mix all the sauce ingredients in a bowl. Set aside.
- Heat a large non-stick skillet on high. Add oil once pan is hot. Reduce heat to medium.
- Add drained sliced tofu fry for a minute or until very lightly browned on one side. Turn gently with a spatula until all the pieces are very lightly browned on the sides.
- Add garlic, ginger and half of the spring onions and stir-fry gently for 2 minutes or until fragrant.
- Reduce heat to low, drizzle in the sauce, stir to blend and cover wok with lid. Braise for 5 minutes. If sauce becomes too dry whilst cooking, add a few tablespoons of water.
- Before serving, add remaining spring onions and garnish with some sesame seeds. Serve hot with steaming jasmine rice.
There’s a variety of recipes out there in braising tofu. Try experimenting this recipe by using different ingredients or spices. I love the idea of adding black bean sauce in place of soy sauce. Or adding some mushrooms and a pinch of five spice powder. Yum!
Off to put the idea to work 😉
What are your thoughts on the very soon shutting down of Google Reader? Are you switched to Feedly or is there something else out there?