INGREDIENTS

INSTRUCTIONS

Cut the tofu crosswise into 4 slices and let the slices drain between a
double thickness of paper towels for 20 minutes.
While the tofu is draining, in a small bowl dissolve the cornstarch in 1/4
cup of the water and stir in the remaining 3/4 cup water, the soy sauce to
taste, the vinegar, the Scotch, the sugar, and the salt. In a heavy
saucepan heat 1 1/2 tablespoons of the vegetable oil over moderately high
heat until it is hot but not smoking and in it stir-fry the garlic until it
is pale golden, being careful not to let it burn. Add the gingerroot and
stir-fry the mixture for 30 seconds. Stir the soy sauce mixture, add it to
the garlic mixture, stirring, and bring the sauce to a boil, stirring.
Simmer the sauce for 2 minutes, stir in the sesame oil, and keep the sauce
warm.
In a non-stick skillet heat the remaining 1 tablespoon vegetable oil over
high heat until it is hot but not smoking and in it brown the tofu on all
sides, turning it with tongs and transferring it as it is browned to paper
towels to drain. Divide the tofu between 2 plates and spoon the sauce over
it. Sprinkle the scallion over each serving and serve the tofu with the
rice.
Serves 2.
Gourmet November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is a know-all”