She doesn't care for beans so tofu is a noteworthy wellspring of protein for her. I quite prefer to cook with tofu and eat it too. I cherish that it has an extremely impartial flavor that fits being matched with a wide range of seasonings and fixings.
One more stunt to fresh tofu is cooking it in a solid metal skillet and warming it a long time before you include the tofu. Move the tofu around as meager as could be allowed. I let it get a decent singe on the base and after that flip the pieces and let them get a burn on a subsequent side.
- 1 package super firm tofu
- 1/4 cup Hoisin sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- green onions for garnish
- rice for serving
Instructions
- Remove tofu from packaging. Place about 4 paper towels on a plate. Set tofu on top of plate and cover with more paper towels. Place a cast iron pan or something else that is heavy on top. Let sit 30 minutes.
- In a medium bowl, stir together Hoisin sauce, soy sauce, sugar, ginger, garlic, and red pepper flakes.
- Cut tofu into bite-sized pieces. Place in bowl with sauce and toss to coat. Let sit 30 minutes.
- Heat olive oil in a medium cast iron pan over medium-high heat. Once really hot, add tofu. Once nicely seared on the bottom, flip over. Continue to cook until seared on bottom.
- Drizzle with sesame oil and remove from heat.
- Sprinkle with green onions and serve with rice.
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