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Full Online Book HomeLearning KitchenAsian - Vegetarian - Pan-fried Tofu With Garlic Sauce
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Asian - Vegetarian -  Pan-fried Tofu With Garlic Sauce Post by :crikket Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1745

Click below to download : Asian - Vegetarian - Pan-fried Tofu With Garlic Sauce (Format : PDF)

Asian - Vegetarian - Pan-fried Tofu With Garlic Sauce

1 lb. extra-firm tofu -- drained and dried well
4 tsp. cornstarch
1 cup water
2 tbsp. soy sauce (up to 3 tbsp)
1 tbsp. rice vinegar
1 tbsp. rice wine
2 tsp. sugar
salt -- to taste
2 1/2 tbsp. canola oil
3 large cloves garlic -- minced
1 cube ginger (1") -- peeled and minced
1 tsp. Kadoya sesame oil
cooked rice -- as accompaniment

Garnish:
scallions -- chopped
nuts (of your choice) -- chopped or sesame seeds -- toasted


Place tofu in some old towels or some paper towels and place a weight of some type on top of it. Let it sit for 20 minutes to get most of the water out of it. Cut tofu into 4 slices crosswise and then into strips.

While the tofu is draining, dissolve the cornstarch in 1/4 cup water in a small bowl. Then stir in remaining water, soy sauce, the vinegar, rice wine, sugar and salt.

In a heavy saucepan (or wok, if you have 2), heat 1-1/2 tbsp. of canola oil over moderately high heat. When it is hot, but not smoking, stir in the garlic and let it stir-fry until it is light golden brown. Do not let it burn. Then add the ginger and stir-fry the mixture for 30 seconds. Add the soy sauce mixture, stirring, and bring sauce to a boil, stirring. Simmer the sauce for 2 minutes, stir in the Kadoya and keep the sauce warm over a low flame.

In a wok or nonstick skillet, heat the remaining 1 tbsp. oil over high heat. Makes sure it is hot but not smoking. Place the tofu in and let it brown on all sides, turning it with tongs and transferring it as it browns, to paper towels to drain.

Divide the tofu to 2 plates and spoon the sauce over it. Sprinkle with garnish of your choice and serve it over rice.
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