Soy and Ginger Glazed Tofu

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.

• Ready In: 46 mins
• Serves: 6

Ingredients

• 1 1⁄2 teaspoons cornstarch
• 1  tablespoon water
• 2  tablespoons  rice wine vinegar
• 1  tablespoon reduced sodium soy sauce
• 1  tablespoon  sesame oil
• 1  inch  piece  fresh gingerroot, grated
• 1  garlic clove, minced
• 1 (14 ounce) package firm tofu, drained
• 1  green onion, chopped (white and some green)

Directions

1. Stir 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.
2. Spray 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.
3. You 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!