Soy And Ginger Glazed Tofu Best Recipes

GLAZED TOFU WITH CHILE AND STAR ANISE

Ingredients:

• 2 (14-ounce) packages firm tofu, drained
• 2 tablespoons neutral oil, such as canola or grapeseed
• Kosher salt
• 1/4 cup granulated sugar
• 1 whole star anise
• 1 cup vegetable broth or stock
• 1/4 cup Shaoxing wine
• 1/4 cup dark soy sauce (see Tip)
• 2 garlic cloves, thinly sliced
• 1 (1/2-inch) piece fresh ginger, scrubbed and thinly sliced
• 1 small hot dried chile
• 6 scallions, whites cut into 1/2-inch pieces, greens thinly sliced
• Steamed rice, for serving

Steps:

• Place the tofu blocks between paper towels and press gently to remove excess liquid.
• In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.
• Carefully add 1/2 cup water, the sugar and star anise to the pan. (The mixture will sputter and steam.) Cook, stirring, until the syrup is reduced and turns deep amber, 4 to 5 minutes. Pour in the stock carefully (again being mindful of sputtering), Shaoxing, soy sauce, garlic, ginger and chile and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.
• Use your fingers to break the tofu into 1/2-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.

SOY AND GINGER GLAZED TOFU

Ingredients:

• 1 1/2 teaspoons cornstarch
• 1 tablespoon water
• 2 tablespoons rice wine vinegar
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 inch piece fresh gingerroot, grated
• 1 garlic clove, minced
• 1 (14 ounce) package firm tofu, drained
• 1 green onion, chopped (white and some green)

Steps:

• Stir cornstarch into water in a small bowl until dissolved; set aside. Heat vinegar, soy sauce and sesame oil in a small saucepan over medium heat; whisk dissolved cornstarch into the soy mixture. Cook, whisking, until mixture starts to thicken, about 20 seconds. Remove from heat and stir in ginger and garlic. Set aside.
• Spray a large skillet with cooking spray; heat over high heat. Add tofu and cook, turning turning several times, until all four sides of the block are beginning to brown, about 2 minutes each side. Set aside for 2 minutes and then slice into 6 slices. Transfer to a platter and pour soy mixture over slices, then garnish with the chopped green onions.
• You can slice and brown the tofu any way that you prefer -- cut it into logs, blocks or even little bunny shapes if that's what you like!