For a family-pleasing (and very balanced!) meal, serve this flavorful dish with brown rice and steamed broccoli.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Clean dish towel or paper towels
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Measuring spoons
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Measuring cup
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Small pot
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Skillet
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Spatula or tongs
Ingredients
- 1 (14-ounce) container firm or extra firm tofu
- 3 tablespoons low-sodium soy sauce
- 1⁄3 cup water
- 1 tablespoon fresh ginger, peeled and minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili pepper flakes or more
- 1 tablespoon canola oil
- 2 tablespoons toasted sesame seeds
- 2 scallions, sliced
Instructions
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Pull the plastic off the tofu container (you may need to cut it with a knife) and tip the liquid out of it. Put the tofu on the cutting board and cut it into 4 equal pieces, then cut each of those pieces in half the other direction to end up with 8 pieces.
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Now put a dish towel or 2 layers of paper towel on the cutting board and put the tofu on top. Let drain at least 20 minutes (and up to 2 hours), then put the dish towel in the wash or the paper towels in the trash.
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Put the soy sauce, water, ginger, garlic, sesame oil (if you like it), and chili pepper flakes (if you want to make it spicy) in a small pot.
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Put the pot on the stove and turn the heat to high. When it comes to a boil, lower the heat to low and cook for 10 minutes. The sauce should have halved and be thicker than it was. Set the sauce aside.
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Put the skillet on the stove, turn the heat to medium, and carefully add the oil.
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Add the tofu and cook until it is golden brown underneath, about 3 minutes. Use the spatula to turn the tofu over and cook until golden, 3 more minutes.
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Add the sauce to the pan and cook 1 minute.
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Serve right away, sprinkled with sesame seeds and scallions.
Notes
Add any of the following extras to each serving:
- 1 teaspoon chopped fresh cilantro or basil leaves
- 1/4-1/2 teaspoon chili sauce (Sriracha)
