Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup Shaoxing rice wine
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1/4 cup sliced scallions
- Sesame seeds for garnish
Special equipment needed:
- Non-stick skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a non-stick skillet or wok over medium heat.
2. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the tofu cubes and stir-fry for 2-3 minutes until lightly browned.
4. In a small bowl, whisk together the rice wine, soy sauce, water, brown sugar, and cornstarch until smooth.
5. Pour the sauce over the tofu and stir gently to coat.
6. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce has thickened and the tofu is tender.
7. Stir in the sliced scallions and cook for an additional minute.
8. Transfer the tofu to a serving dish and sprinkle with sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 9g
Protein: 10g
Sodium: 600mg
Substitutions for ingredients:
- Shaoxing rice wine can be substituted with dry sherry or white wine.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as bell peppers, mushrooms, or bok choy to the stir-fry.
- Use silken tofu instead of firm tofu for a softer texture.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Press the tofu with a paper towel to remove excess moisture before cooking.
- Use a non-stick skillet or wok to prevent the tofu from sticking.
- Be gentle when stirring the tofu to avoid breaking it apart.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the tofu over a bed of rice or noodles.
Garnishes:
Sprinkle with sesame seeds or chopped cilantro.
Pairings:
Serve with steamed vegetables or a side salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried green beans
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the tofu is too soft, cook it for a few minutes longer to firm it up.
Food safety advice:
- Make sure the tofu is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rice wine is a traditional ingredient in Chinese cuisine and is often used in braising dishes.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve as a main dish with rice or noodles.
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Region: Chinese