Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 teaspoon of cornstarch
- 1/4 cup of water
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Cut the tofu into small cubes and set aside.
2. In a small bowl, mix together soy sauce, rice vinegar, honey, cornstarch, and water until well combined. Set aside.
3. Heat the vegetable oil in a non-stick skillet over medium-high heat.
4. Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.
5. Add the cubed tofu to the skillet and cook for 5-7 minutes until lightly browned on all sides.
6. Pour the soy sauce mixture over the tofu and stir to coat evenly.
7. Cook for an additional 2-3 minutes until the sauce has thickened and the tofu is fully coated.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 7g
Protein: 6g
Sodium: 400mg
Substitutions for ingredients:
- Vegetable oil can be substituted with any other neutral cooking oil such as canola or sunflower oil.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add sliced bell peppers and onions to the skillet for a more colorful and flavorful dish.
- Use silken tofu instead of firm tofu for a softer texture.
- Add a pinch of 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 amount of soy sauce and honey to your liking for a sweeter or saltier taste.
Storage instructions:
Leftovers can be stored 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 the Garlic and Ginger Lufu in a shallow bowl or on a plate with a sprinkle of chopped scallions on top.
Garnishes:
Chopped scallions
Pairings:
Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Stir-fried vegetables
- Miso soup
- Edamame
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the tofu is too soft, cook for an additional 1-2 minutes to brown and crisp up.
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:
Lufu is a Chinese dish made with tofu that has been fried and then simmered in a flavorful sauce. It is a popular vegetarian dish that is often served in Chinese restaurants.
Flavor profiles:
The Garlic and Ginger Lufu has a savory and slightly sweet flavor with a hint of spice from the ginger and garlic.
Serving suggestions:
Serve the Garlic and Ginger Lufu as a main dish with steamed rice or noodles, or as a side dish to complement other Chinese dishes.
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Region: Chinese