| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
1-pound block of extra-firm or firm tofu; rinsed |
| 4 |
ts |
Cornstarch |
| 1 |
c |
Water |
| 2 |
tb |
Soy sauce; (up to 3) |
| 1 |
tb |
Cider vinegar |
| 1 |
tb |
Scotch |
| 2 |
ts |
Sugar |
| 1/8 |
ts |
Salt |
| 2 1/2 |
tb |
Vegetable oil |
| 3 |
lg |
Garlic cloves; minced |
| 1 |
|
1-inch cube of peeled fresh gingerroot; minced |
| 1 |
ts |
Oriental sesame oil |
| 1 |
|
Scallion; minced |
|
|
Cooked rice as an accompaniment if desired |
INSTRUCTIONS
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, 1998
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