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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A recipe from Ricardo that I made and liked a lot. Ingredients:
1/4 cup chicken broth or 1/4 cup vegetable broth |
1/4 cup brown sugar |
2 tablespoons soy sauce |
2 tablespoons rice vinegar |
2 tablespoons ketchup |
1 teaspoon cornstarch |
1 teaspoon sambal oelek |
454 g firm tofu, cubed and blotted dry |
2 tablespoons cornstarch |
1/4 cup canola oil (i used only 1/8 cup of oil and cooked the tofu in one batch) |
4 green onions, finely chopped |
1 teaspoon fresh ginger, finely chopped |
2 garlic cloves, finely chopped |
salt and pepper |
1 broccoli, cut into florets steamed |
steamed rice |
Directions:
1. Sauce: In a bowl, combine all the ingredients. Set aside.
2. Stir-Fry: In a large bowl, dust the tofu with the cornstarch. Shake to remove any excess. Set aside on a plate.
3. In a wok, heat the oil. Fry the tofu, half at a time, until lightly browned. Season with salt and pepper. Remove the tofu from the wok with a slotted spoon and set aside on a plate lined with paper towels.
4. In the wok, fry the onions, ginger, and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve immediately over rice. Serve with broccoli.
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