Source: The Enchanted Broccoli Forest
Drain the tofu, then cut into 1 X 1 X 1/2 inch pieces.
- 1 tsp cornstarch (or arrowroot)
- 1/2 tsp sugar (optional)
- 3 tblsp cold water
- 3 tblsp soy or shoyu sauce
- 1 tblsp sesame seed oil
- 1 lb. firm tofu
- 3 tblsp oil
- 1 tsp minced garlic
- 1 tsp grated fresh ginger root
- 2 scallions, diced (or 4 tblsp diced onions)
- 1/2 tsp salt
Heat a skillet or wok.
Add the oil and heat about 30 seconds.
Add the garlic, ginger, scallions and salt.
Stir fry about 30 seconds.
Add the tofu.
Stir fry about 2 minutes.
Mix together the cornstarch, sugar, water, soy sauce and sesame
Add the mixture to the skqillet and stir well, then cook about another
Serve with or over rice or noodles.
Ginger root is wonderful, but may not keep well in the refrigerator.
Keep it wrapped in plastic in the freezer and pull it out and grate
as you need it.
It will keep a long time and is still delicious.
Scallions are best, but regular onions will do in a pinch.
The original recipe called for Worcester sauce and soy sauce,
but I substitute all soy,
because, as well all know, Worcester contains anchovies.