Stir-fried Tofu with Ginger

from Ellen's kitchen with thanks to the NYT

Ingredients:

Entree:

• 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

Sauce:

• 2 tbs soy sauce
• 2 tbs Shaoxing wine or cooking sherry (optional)
• 2 tsp chile oil
• 1/2 tsp granulated sugar

Prepare:

• 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).

In:

• a small bowl, prepare sauce and set aside.

Heat:

• 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.

Add:

• ginger, green parts of scallions, and sauce and cook for 1 minute until fragrant and greens just tender.  

Top:

• with sesame seeds and serve with rice.