Ingredients:
1 1/2 teaspoons cornstarch
1 tablespoon water
2 tablespoons rice wine vinegar
1 tablespoon reduced sodium soy sauce
1 tablespoon sesame oil
1 inch piece fresh gingerroot, grated
1 garlic cloves, minced
1 (14 ounce) packages firm tofu, drained
1 green onions, chopped ( white and some green)
Directions:
Stir cornstarch into water in a small bowl until dissolved; set aside. Heat vinegar, soy sauce and sesame oil in a small saucepan over medium heat; whisk dissolved cornstarch into the soy mixture. Cook, whisking, until mixture starts to thicken, about 20 seconds. Remove from heat and stir in ginger and garlic. Set aside.
Spray a large skillet with cooking spray; heat over high heat. Add tofu and cook, turning turning several times, until all four sides of the block are beginning to brown, about 2 minutes each side. Set aside for 2 minutes and then slice into 6 slices. Transfer to a platter and pour soy mixture over slices, then garnish with the chopped green onions.
You can slice and brown the tofu any way that you prefer — cut it into logs, blocks or even little bunny shapes if that’s what you like!
Servings: 6
Time preparation: 30 min.
Time total: 46 min.