Anyway, this sauce had that great sweet and salty combination going on here. It made a ton of sauce, so I threw in a package of frozen Asian-style vegetables. I also needed another tablespoon of cornstarch to get it to thicken as much as I wanted it to. Joe commented on the nice caramel flavor from the brown sugar. You could certainly use this with a beef stir-fry as well.
Mongolian Tofu
source: Mary Ellen's Cooking Creations
Ingredients
- 2 tsp olive oil
- 1 block firm or extra firm tofu, with the water pressed out and cubed
- Cornstarch, approximately 2-3 tbsp
- 1/2 tsp minced ginger
- 3 cloves garlic, minced
- 1/2 c low sodium soy sauce
- 1/2 c water or broth
- 3/4 c brown sugar
- 1 green onion, chopped
- Toss tofu with cornstarch to coat
- Heat olive oil in a large saute pan over medium-high heat
- Add the tofu and cook until browned on all sides, about 6-8 minutes
- In the meantime, mix the soy sauce, water (or broth) and brown sugar in a bowl
- Once the tofu has browned, add the garlic and ginger; saute 1 minute
- Add the soy sauce mixture and stir; bring to a steady simmer and then reduce to low. Let simmer for several minutes to thicken the sauce.
- Add half of the green onions
- Serve over rice and garnish with green onions
3 comments:
Just what I've been looking for!
Bookmarked.
Isn't this great with tofu? I loved it with beef so though why not try tofu! Glad you liked it.
The lack of good Chinese food in this city (and our neighborhood) irritates me to death! There is so much good Chinese food in Memphis, but none of it's migrated here. Apparently, we've traded for good Middle Eastern food!
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