1 Just a basic recipe for moderately spicy sauteed tofu, quick and easy
2 and not too unhealthy. Goes well with steamed broccoli and rice.
4 I don't press the tofu as I find when it does it absorbs too much of
5 the marinade and the inside of the cubes just become vaguely vinegary.
9 - 14oz (397g) Firm Tofu
10 - Oil for sauteeing. Recommend a few tbsp of plain sesame oil with a
11 small amount of toasted sesame oil added near the end.
16 - 2.5 tbsp low sodium soy sauce
17 - 2 tbsp apple cider vinegar
18 - 2 tbsp pomegranate molasses
19 - Try to find some with no added sugar (hard
20 nowadays!). [[http://www.alwadi-alakhdar.com/products/molasses/natural-pomegranate-molasses/][Al Wadi pomegranate molasses]] is available on Amazon
21 (Bezos wins this round...) if your local market doesn't have any
22 pure pomegranate molasses.
23 - 4 cloves garlic, minced
24 - 1/2 tbsp onion powder
25 - 1/2 tbsp garlic powder
26 - 1 small serrano or habanero pepper, minced
31 Can really be anything, sautee separately for a few minutes. I like:
33 - 1 Sweet bell pepper (red, yellow, or orange)
34 - 1 bunch green onions
37 - 1/2 medium white onion (cut into 1/2 inch thick slices parallel
38 with rings, then cut each slice in half)
44 - 2 whole cloves garlic
49 Cook rice on side, using whatever rice you like. Remove garlic before
54 1. Drain tofu and cut tofu into cubes of desired size (1/2 inch suggested)
55 1. Combine marinade ingredients except for corn starch and freshly minced garlic
56 1. Cover tofu with marinade, marinate for ~30 minutes, refrigerated
57 1. Strain tofu, retain marinade!
58 1. Prepare cornstarch by dissolving in a few tbsp of water
59 1. Mix retained marinade, cornstarch, and minced garlic well
60 1. Preheat pan over medium-high heat
61 1. Add oil and sautee tofu for ~12 minutes, tossing every three or
63 1. Lower heat to medium, add sauce, and simmer until sauce
64 thickens (~8 minutes).
68 bird's eye peppers instead of serrano/habanero
70 pressing tofu seems to have made it worse; outside of tofu isn't as
71 "chewy" and inside just tasted like marinade and was a bit chewier
74 In the batch where the tofu was pressed (and I first increased the
75 cornstarch), the sauce thickened in under four minutes and scorched a
76 bit from the heat. Sauce did not thicken quickly in next batch (did
77 not press tofu) -- it looks like pressing the tofu caused the tofu to
78 absorb more of the marinade so there was less sauce.