By: Adapted from www.food52.com.
With a simple pot of steamed rice, this tofu dish makes a perfect weeknight dinner. The tofu is pan-fried, then tossed in a sauce fragrant with ginger, shallots, chiles and lots of green garlic.
Time: Preparation 10 mins
Cooking 25 mins
Serving: 2 Servings
Ingredients
- 0.5 c grapeseed oil
- 0.75 lb firm tofu
- 2 T cornstarch
- salt
- 5 T unsalted butter
- fresh ginger
- 2 serrano chiles
- 3 bn green garlic
- 5 shallots
- 0.25 c soy sauce
- 1 T brown rice vinegar
- 1 T sugar
- black pepper
- steamed rice
Preparation
In a large bowl, toss the tofu with the cornstarch and a large pinch of salt.
Line a plate with a few layers of paper towels. In a large, well-seasoned wok or cast iron skillet, heat the oil over medium-high heat. Fry the tofu in oil until golden brown all over, about 3 minutes on each side. (Do this in batches to avoid crowding the pan if needed.) Drain the tofu on the paper towel-lined plate, and set aside. Discard all but 1 tablespoon of oil from the skillet. Return pan to medium heat, and add the butter. When melted, stir in the ginger, chiles, green garlic, shallots and a pinch of salt. Cook, stirring, until tender, about 10 minutes. Stir in the soy sauce, brown rice vinegar, sugar and black pepper. Return the tofu to the pan. Cook, stirring, until heated through, 2-4 minutes. Toss to coat in the sauce.
Serve hot, over steamed rice.
