1/1 Photo of Soy and Ginger Glazed Tofu
Hey Jude's Note:
I love tofu...I like how it picks up the flavor of whatever sauce it's coated with. I especially liked this recipe where the tofu is browned a bit before having the sauce poured on top. This can be served warm or at room temperature. It would be a good addition to a bento box (Japanese boxed lunch). I found this gem in the Chicago Tribune, which attributes it to Ron Bilaro.
My Private Note
Units: US | Metric
- 1Stir cornstarch into water in a small bowl until dissolved; set aside. Heat vinegar, soy sauce and sesame oil in a small saucepan over medium heat; whisk dissolved cornstarch into the soy mixture. Cook, whisking, until mixture starts to thicken, about 20 seconds. Remove from heat and stir in ginger and garlic. Set aside.
- 2Spray a large skillet with cooking spray; heat over high heat. Add tofu and cook, turning turning several times, until all four sides of the block are beginning to brown, about 2 minutes each side. Set aside for 2 minutes and then slice into 6 slices. Transfer to a platter and pour soy mixture over slices, then garnish with the chopped green onions.
- 3You can slice and brown the tofu any way that you prefer -- cut it into logs, blocks or even little bunny shapes if that's what you like!
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Nutritional Facts for Soy and Ginger Glazed Tofu
Serving Size: 1 (77 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 72.0
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 108.5 mg
- Total Carbohydrate 2.3 g
- Dietary Fiber 0.7 g
- Sugars 0.5 g
- Protein 5.6 g
The following items or measurements are not included:
rice wine vinegar