This is a variation of one of my favorite dishes growing up. Crispy on the outside and tender on the inside – it’s amazing how delicious tofu can be. For a quick weekend dinner, I made this and a chicken pepper stirfry, served with jasmine rice – quick and easy! Oh, and this recipe does not use any specialty sauces or ingredients so you can easily replicate an authentic Chinese recipe tonight.
- 1 box of firm tofu
- 6 1-inch ginger slices
- 8 cloves of garlic, lightly crushed
- 1 jalapeno, seeded and chopped
- 1 bunch of fresh basil leaves, torn
- 2 tbsp of sesame oil
- sauce: 3 tbsp of soy sauce, 3 tbsp of rice wine, 1 tbsp of sugar, 1/2 cup of water
- Heat 1/4 cup grapeseed or another high smoke point oil in large pan until almost smoking. Rinse tofu and pat dry. You can cut tofu into large chunks by slicing tofu horizontally in half first, then cut into thirds (you will end up with 18 large chunks). Add tofu chunks into heated oil (don’t move tofu for a few minutes until golden, then flip) and pan fry until golden on all sides.
- Carefully remove tofu from pan and set aside on a plate. Turn heat down to low.
- Add sesame oil to pan and then add ginger slices.
- When ginger slices start curling up, add tofu chunks (carefully) and garlic cloves. Fry for 30 seconds. Mix sauce ingredients in a small bowl and add to the pan. Incorporate and cover the pan tightly for 6 minutes.
- Open the cover and let it cook until sauce reduces slightly, about 1 minute. Add basil and jalapeno and cook for another minute. Serve hot with sauce poured over the tofu.