Prep 10 mins
Cook 10 mins
Delicious basis for many meals.
- 1 lb firm tofu
- 1⁄4 cup apple juice
- 1⁄4 cup soy sauce (preferably Tamari)
- 3 slices fresh ginger
- 1 tablespoon rice malt syrup or 1 tablespoon maple syrup
- sesame oil
- Combine apple juice and soy sauce and place in jar with cut up tofu.
- Keep jar on side and rotate often.
- Marinate for 2-3 hours.
- Dissolve 1 T rice malt syrup in small amount of boiling water.
- Add rice malt syrup, fresh ginger slices and marinated tofu to skillet with sesame oil.
- Stir tofu while heating gently.
- Tastes great when mixed with rice and/or vegetables.
This was really good. I had some packaged seasoned rice we weren't eating so I mixed this tofu with the rice. Needless to say there won't be a bit left. Am anxious to try this again with stir fry veggies over rice. I did mess up and put the ginger in with the marinade, but didn't seem to matter.
Made for PAC Spring 08. I am not a big tofu fan, so for me to rate this 5 stars says it was good! It has a nice flavor that is not overpowering. We served it over rice. The suggestion to marinade the tofu in a jar was helpful. I added the marinade into the pan and cooked the tofu until the marinade was about gone, maybe 15 minutes.
I love tofu, and I loved this recipe:) I didn't have an appropriate jar to use, so I used a small bowl and basted the top layer from time to time. Mixing it probably would have made it crumble. I did not use silken tofu, as that would have been inappropriate. The right kind to use is usually sold soaked in water. I didn't have malt syrup or maple syrup, but I did have a sweet Japanese mirin that I added instead. I threw out the marinade, although the recipe didn't specify either way. Only thing I could recommend would be to cook this longer so it browns on the exterior. I served this sprinkled with scallions. BF wanted more but I had to tell him there was none left:(