Total Time
20mins
Prep 10 mins
Cook 10 mins

Delicious basis for many meals.

Ingredients Nutrition

Directions

  1. Combine apple juice and soy sauce and place in jar with cut up tofu.
  2. Keep jar on side and rotate often.
  3. Marinate for 2-3 hours.
  4. Dissolve 1 T rice malt syrup in small amount of boiling water.
  5. Add rice malt syrup, fresh ginger slices and marinated tofu to skillet with sesame oil.
  6. Stir tofu while heating gently.
  7. Tastes great when mixed with rice and/or vegetables.

Reviews

(3)
Most Helpful

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.

Connie Lea July 07, 2012

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.

MichelleinHI April 10, 2008

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:(

Kumquat the Cat's friend February 11, 2008

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