Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 1 tablespoon of cassumunar ginger paste
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1/4 cup of water
- 2 cloves of garlic, minced
- 1 small onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Non-stick pan or wok
Step-by-step instructions:
1. In a small bowl, mix cassumunar ginger paste, soy sauce, honey, and sesame oil. Set aside.
2. In another small bowl, mix cornstarch and water. Set aside.
3. Heat the non-stick pan or wok over medium-high heat. Add the tofu cubes and cook until golden brown. Remove from the pan and set aside.
4. In the same pan, sauté garlic and onion until fragrant. Add the bell peppers and cook until tender.
5. Pour the cassumunar ginger sauce into the pan and stir until well combined.
6. Add the cornstarch mixture and stir until the sauce thickens.
7. Add the tofu cubes back into the pan and stir until well coated with the sauce.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 13g
Protein: 10g
Sodium: 500mg
Sugar: 6g
Substitutions for ingredients:
- Cassumunar ginger paste: Substitute with regular ginger paste or fresh grated ginger.
- Soy sauce: Substitute with tamari or coconut aminos.
- Honey: Substitute with maple syrup or agave nectar.
- Sesame oil: Substitute with vegetable oil or olive oil.
- Cornstarch: Substitute with arrowroot starch or potato starch.
Variations:
- Add sliced mushrooms or broccoli for added texture and flavor.
- Use chicken or shrimp instead of tofu.
- Add chili flakes or sriracha for a spicy kick.
Tips and tricks:
- Make sure to drain the tofu well to prevent it from falling apart during cooking.
- Use a non-stick pan or wok to prevent the tofu from sticking.
- Adjust the sweetness and saltiness of the sauce according to your preference.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of steamed rice or noodles.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Steamed vegetables or a side salad.
Suggested side dishes:
Steamed rice or noodles.
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the tofu falls apart during cooking, make sure to drain it well and handle it gently.
Food safety advice:
Make sure to cook the tofu and vegetables thoroughly to prevent foodborne illness.
Food history:
Cassumunar ginger is a type of ginger commonly used in Southeast Asian cuisine. It is known for its medicinal properties and is often used to treat various ailments.
Flavor profiles:
The cassumunar ginger tofu has a sweet and savory flavor with a hint of spiciness.
Serving suggestions:
Serve hot as a main dish.
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