It’s a well known fact that the Husby and I tend to order a lot of takeout. Had I known sooner that it was this easy to make my own, we could’ve saved ourselves a lot of money!
We absolutely loved this meal from the Blogger’s Choice Swap. The recipe jumped out at me right away and even after poring through the other recipes on the site, I knew this was the one. I already had most of the ingredients at home so I only had to pick up a few things, which is always nice. It was quick and easy. The rice took longer to cook than the tofu! I can always count on the Fruitaholic to eat tofu, but was a little bit unsure of how he’d react to having it smothered in sauce. He ate his entire portion and asked for more. Yeah!
I stayed pretty true to the recipe, although I cut the sugar a bit and added cornstarch based on the original recipe. It made a ton of sauce, so I recommend either adding another block of tofu or halving the sauce ingredients. Even after spooning additional sauce over rice, there was still quite a bit leftover.
- 1 Block Extra Firm Tofu, pressed and cubed (to press, place the tofu block on a plate and cover with a few paper towels or a clean kitchen towel. Place a heavy pan on top of the towel for at least 30 minutes.)
- 2 Tbsp. Cornstarch
- 2 tsp. Sesame Oil (or Olive Oil)
- 1/2 tsp. Fresh Ginger, grated
- 3 Cloves Garlic, minced
- 1/2 Cup Low Sodium Soy Sauce
- 1/2 Cup Water
- 1/2 Cup Brown Sugar
- 1 Green Onion, chopped
Heat oil in a skillet over medium-high heat.
Add the cornstarch to the tofu in a small bowl and toss to coat.
Add the tofu to the skillet and cook until browned on all sides, about 6 minutes.
While the tofu is cooking, combine the ginger, garlic, soy sauce, water and brown sugar. Mix well.
When tofu has browned, add the sauce, stir, then bring to a simmer before reducing heat to low. Simmer for 5-10 minutes, until sauce has thickened and reduced.
Serve over rice and garnish with green onion.