Ginger Garlic Tofu1 lb (450 g) tofu (We prefer a softer tofu for this. We wouldn’t use extra firm)
¼ cup vegetable oil
2 tbsp dark sesame oil
2 ½ cups onions, chopped
4 large cloves garlic, pressed (you can mince it for a stronger garlic taste)
3 tbsp fresh ginger root, grated
1 ½ cups vegetable stock or water
5 tsp cornstarch
1/3 cup soy sauce
2 tbsp wine vinegar
1 tbsp honey
2 tsp Szechuan chili sauce
3 scallions, chopped
2 tbsp toasted sesame seeds
1. Cut tofu into 8 pieces and blot dry
2. Heat vegetable oil and sesame oil in pan and sauté onions, garlic and ginger for 5 minutes, stirring occasionally. Dissolve cornstarch in the water and add to the onions, along with the soy sauce, vinegar, honey and chili sauce. Simmer for 5 minutes.
3. Pour a thin layer of sauce in the bottom of a small casserole. Arrange half of the tofu slices in the dish. Continue layering sauce and tofu, ending with sauce. Bake at 350 degrees F (180 degrees C) for 20-25 minutes.
4. Garnish with scallions and sesame seeds.
This recipe appeared in Hot and Spicy Cooking by Cynthia Wine.- out of print but available used at ::Amazon