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Panfried Tofu With Oriental Garlic Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables 1 Servings

INGREDIENTS

1 1-pound block of extra-firm
or firm tofu rinsed
4 t Cornstarch
1 c Water
2 T Soy sauce, up to 3
1 T Cider vinegar
1 T Scotch
2 t Sugar
1/8 t Salt
2 1/2 T Vegetable oil
3 Garlic cloves, minced
1 1-inch cube of peeled fresh
gingerroot minced
1 t Oriental sesame oil
1 Scallion, minced
Cooked rice as an
accompaniment if desired

INSTRUCTIONS

1998    
Can be prepared in 45 minutes or less.  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  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Feb 25,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 865
Calories From Fat: 535
Total Fat: 62g
Cholesterol: <1mg
Sodium: 1409.9mg
Potassium: 723.4mg
Carbohydrates: 41.7g
Fiber: 2.6g
Sugar: 11.7g
Protein: 47g


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