Panfried Tofu with Asian Garlic Sauce

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Panfried Tofu with Asian Garlic Sauce for 2

 

1 16 ounce block extra-firm or firm tofu, rinsed

4 teaspoons cornstarch

1 cup water

2 to 3 tablespoons soy sauce

1 tablespoon cider vinegar

1 tablespoon scotch

2 teaspoons granulated sugar

1/8 teaspoon salt

2 1/2 tablespoons vegetable oil

3 large garlic cloves, minced

1 1 inch cube peeled fresh ginger root, minced

1 teaspoon sesame oil

1 scallion, minced

1 cup cooked rice as an accompaniment, if; desired

 

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 nonstick 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.

 

 

 

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