Mongolian Tofu

Monday, September 9, 2013

We're big on red meat around here. I've asked Brian repeatedly for the past three years to go to my favorite steakhouse in the suburbs for wedge salads and white wine. He'll only go provided that we order steaks.

My sister's a vegetarian (a sore subject in my family). My mom has tried hiding meat in her food by further grinding ground meat to make sure she gets her protein. We're big on our animal consumption, and not eating meat would be a challenge.

I've always liked tofu, though, another idea Brian's never keen on. But I found a recipe that turned things around! He gave it two thumbs up, and I'm so sure you will too. This Mongolian tofu is so easy, so delicious, and I really don't think it would be as good with meat. Asian takeout is my guilty pleasure, but with this being so easy to make, it might start replacing the white boxes. Seriously, try it.

1 block extra firm tofu, pressed and cubed
2 tbsp. cornstarch
2 tsp. sesame oil
1/2 tsp. fresh ginger (grated)
3 cloves garlic (minced)
1/2 cup water
1/2 cup low sodium soy sauce
1/2 cup brown sugar
1 green onion (chopped)


Add the cornstarch to the tofu in a small bowl and toss to coat. Heat oil in skillet over medium-high heat. Add the tofu to the skillet and cook until browned on all sides (about six minutes). 

While the tofu is cooking, combine the ginger, garlic, soy sauce, water and brown sugar. Mix well.

When tofu has browned, add the sauce, stir, then bring to a simmer before reducing heat to low. Simmer for about 5-10 minutes until the sauce has thickened. 

Serve over rice and garnish with green onion! 

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