Fun with crystallized ginger...

May 10, 2008 19:30


Crystallized-Ginger Tofu Recipe
1 tablespoon all-purpose flour 1 teaspoon all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces firm tofu, cut into 1-inch chunks 1 tablespoon sliced garlic 1 tablespoon canola oil 1 cup vegetable broth 1/4 cup slivered crystallized ginger 2 teaspoons soy sauce 1 large sweet potato, peeled and cut into 3/4-inch cubes (about 1 pound) 1 green pepper, sliced into 1/8-inch wedges 1 tablespoon fresh cilantro
  1. In a shallow dish, combine flour, salt and black pepper.
  2. Dredge tofu in the seasoned flour; shake off excess.
  3. In a large wok or skillet over medium-high heat, cook garlic in hot oil about 10 seconds. Add tofu and stir-fry 2 to 3 minutes, or until light golden.
  4. Remove tofu to a plate.
  5. Add broth, ginger, soy sauce and sweet potato to the wok and bring to a boil.
  6. Cover, reduce heat to low, and simmer 10 minutes, or until potato is just tender.
  7. Return broth to a boil.
  8. Add green pepper and tofu and cook, stirring, 2 minutes or until tofu is just cooked through and sauce has thickened slightly.
  9. Sprinkle with cilantro.
I omitted the green pepper because well I hate green peppers.  I also drizzled in some rice vinegar and mirin because I was afraid it wouldn't be very flavorful.  The end result was quite yummy!

candied ginger, tofu, sweet potatoes, recipes

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