Tofu with an Asian Twist
recipe created by Ellen Allard
2 hefty servings or 4 medium-sized servings
2 tablespoons vegetable oil
1 lb. extra firm tofu, drained, pressed (see note), and cubed
3 tablespoons cornstarch
1 teaspoon minced fresh garlic
1 tablespoon minced fresh ginger
1 teaspoon toasted sesame oil
1 tablespoon agave syrup (or sweetener of choice)
¼ cup wheat-free tamari (I use San-J)
½ teaspoon chili powder (or less if you prefer it less spicy)
Dredge the cubed tofu in cornstarch. Heat the oil over high heat. When hot, slowly and carefully add the tofu. Saute it, gently tossing to ensure that as many sides of the tofu get crisp. This will take about 5 – 7 minutes. Add garlic and ginger. Toss gently to ensure that it is as evenly distributed as possible (if some of it clumps, that's ok). This will take about 30 seconds. Add toasted sesame oil, agave syrup, tamari, and chili powder. Toss gently and allow ingredients to get hot and coat all of the tofu. Serve over jasmine rice. I've also served this in lettuce leaves.
Note: To press the water out of the tofu, drain it from the package, place on a plate, place a second plate on top of the tofu, place a heavy weight on top of the second plate. Press it for 1 - 2 hours, or overnight in the frig. Drain the water and proceed with recipe.