Ginger Scallion Braised Tofu
Ingredients
- 14oz (397g) firm tofu, pressed & pat dry
- corn starch for coating
- 8-10 slices ginger
- 2 cloves garlic, sliced
- a handful of chopped scallion/green onion
- oil for cooking
- sauce:
- 1 1/2 cups water
- 1 tablespoon soy sauce or tamari
- 1/2 tablespoon stir fry sauce (store-bought or look for the button 'stir fry sauce' on my highlights)
- 1/2 teaspoon white pepper
- cornstarch slurry (2 teaspoons corn starch in 1 tablespoon water) - optional
Preparation
Mix together the sauce ingredients in a bowl & set aside.
To prepare the tofu, pat the tofu dry with some paper towels & cut into cubes. Place 1/4 cup corn starch in a shallow plate.
Preheat a non-stick pan with 2-3 tablespoons oil (adjust depending on the size of your pan). Roll tofu cubes in corn starch, be sure all sides are well coated. Using a spatula, place tofu cubes into the heated pan, shallow pan-fry each side until golden brown, flipping occasionally. Remove & set aside.
Using the same pan, add 3 teaspoons of oil, sauté ginger until fragrant, or until ginger is slightly crispy. Then, add garlic & continue to sear until aromatic.
Slowly pour in the sauce, turn heat to med & let it simmer for about a minute until the sauce thickened.
Add the tofu & give it a quick toss until tofu is well-coated with sauce. (Or spoon sauce over the tofu to coat them)
Turn off the heat & add the chopped scallions. Serve warm with rice.
