Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1/4 cup of rice vinegar
- 1/4 cup of soy sauce
- 1/4 cup of brown sugar
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 2 tablespoons of vegetable oil
- Sesame seeds for garnish
Special equipment needed:
- Non-stick skillet
- Mixing bowl
Step-by-step instructions:
1. Cut the tofu into 1-inch cubes and set aside.
2. In a mixing bowl, whisk together rice vinegar, soy sauce, brown sugar, grated ginger, and minced garlic.
3. In a small bowl, mix cornstarch and water until smooth.
4. Heat vegetable oil in a non-stick skillet over medium-high heat.
5. Add tofu cubes to the skillet and cook until golden brown on all sides, about 5 minutes.
6. Pour the sauce mixture over the tofu and stir to coat evenly.
7. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 2 minutes.
8. Remove from heat and sprinkle sesame seeds over the tofu.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 9g
Carbohydrates: 17g
Protein: 9g
Sodium: 860mg
Sugar: 13g
Substitutions for ingredients:
- White vinegar can be used instead of rice vinegar.
- Tamari can be used instead of soy sauce.
- Honey can be used instead of brown sugar.
- Arrowroot powder can be used instead of cornstarch.
Variations:
- Add chopped scallions for extra flavor.
- Use maple syrup instead of brown sugar for a sweeter glaze.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to drain and press the tofu before cooking to remove excess water and improve texture.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
- Adjust the sweetness and saltiness of the glaze to your liking.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a non-stick skillet over medium heat until heated through, about 5 minutes.
Presentation ideas:
Serve on a bed of rice or noodles with steamed vegetables on the side.
Garnishes:
Sprinkle sesame seeds or chopped scallions over the tofu.
Pairings:
Pair with a side of stir-fried vegetables or a simple green salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Roasted sweet potatoes
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the tofu is sticking to the pan, add more oil or use a non-stick spray.
Food safety advice:
Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Cuka-glazed tofu is a popular Indonesian dish that is typically served as a snack or appetizer.
Flavor profiles:
The glaze is sweet, tangy, and savory with hints of ginger and garlic. The tofu is crispy on the outside and tender on the inside.
Serving suggestions:
Serve as an appetizer or main course with rice and vegetables.
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