Stir-fried Tofu with Ginger

 Stir-fried Tofu with Ginger

from Ellen's kitchen with thanks to the NYT


  • 2 14 oz packages extra firm Tofu, drained
  • 4 tbs soy sauce
  • 2 tbs cornstarch
  • 1/2 tsp 5 spice powder (optional)
  • 1/4 tsp white or black pepper
  • canola oil
  • 1 bunch scallions, trimmed, white and green parts separated, cut into 2" pieces
  • 3" piece ginger, peeled and finely julienned (1/2 cup)
  • toasted white sesame seeds
  • rice
  • 2 tbs soy sauce
  • 2 tbs Shaoxing wine or cooking sherry (optional)
  • 2 tsp chile oil
  • 1/2 tsp granulated sugar
  • the tofu.  Crumble the tofu into approximately 1 to 1 1/2" chunks.  There will also be smaller pieces and that is fine.  Add the tofu to a large bowl and add the soy sauce, cornstarch, 5 spice and pepper.  Toss to coat.  Set aside for a minimum of 10 minutes (overnight also works).
  • a small bowl, prepare sauce and set aside.
  • a wok or well-seasoned or non-stick skillet over medium heat.  Add 2 tbs oil along with white parts of scallions and tofu.  Stir fry for 4-5 minutes or until tofu begins to brown and scallions are soft.
  • ginger, green parts of scallions, and sauce and cook for 1 minute until fragrant and greens just tender.  
  • with sesame seeds and serve with rice.


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