Weekday Vegetarian: Vegan Ginger Tofu
Photo Credit: Emma Alter
I've made a lot of stir fried tofu dishes in my time and this one was quite tasty. I'm not really sure what was different about it, maybe just that I let the tofu sit in the pan for a fair bit of time to get a nice crust to it. In any case, this recipe was a hit, and something I will make again. I love these kinds of recipes where you dump everything into a bowl and let it sit for a bit, and then just give it a quick stir fry.I modified the recipe a bit. It was supposed to be served over asian greens, which I'm sure would be wonderful, but I didn't have any. I paired it with the raw asparagus namul that I wrote about the other day, which worked just fine. We had it with rice, but I think it would work equally well with Asian noodles.
This recipe is from the website Eating Abroad
Vegan Ginger Tofu
For the Marinade
1 tbsp grated ginger
1 tsp tamarind paste
2 tbsp light soy sauce
1 tbsp brown sugar
250g fresh firm tofu , drained
2 tbsp vegetable or peanut oil
1 1" piece ginger, sliced
1 tbsp rice vinegar
½ tsp dried chilli flakes
1. Gently prick a few holes in the tofu with a toothpick or a fork (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
2. Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
3. Heat a wok over high heat and add half the oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few seconds. Add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well.