Ingrediens
- 3/4 cup soy sauce
- 1/3 cup rice or white vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar or honey
- 3 garlic cloves, crushed and minced
- 1 or 2 tablespoons fresh ginger, peeled, crushed and minced
- 400 gr. of extra firm tofu
- canola oil
- 2 or 3 scallion tops, cut into 2-inch sections, then sliced lengthwise into slivers
Method
- Mix soy sauce, vinegar, sesame oil, sugar or honey, garlic and ginger together in the marinating container.
- Slice the tofu into eight pads of equal size.
- Drain them for 10 – 15′ on paper towels or a lint-free cloth.
- Then gently slide them into the marinade.
- After about 15′, turn and let them marinate another 15′.
- Heat 2 tablespoons of oil to medium in a big flat nonstick skillet.
- Carefully transfer tofu to the pan, reserving marinade.
- Sauté about 4′ on each side (or until nicely golden brown).
- Plate, garnish with a scattering of the sliced scallions.
- Serve with individual dipping bowls of the reserved marinade.