Bill's Recipes

Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce

14 oz. extra firm organic tofu
2 tablespoons peanut oil
2 teaspoons finely minced garlic
2 teaspoons finely grated ginger root
1 cup scallions, sliced into 2 inch pieces (This is about 1 bunch green onions. Keep white parts separate from green parts.)
3 tablespoons chicken stock or vegetable stock
1½ tablespoons soy sauce (can sustitute Tamari)
1 teaspoon black sesame seeds (optional)

Remove tofu from package and drain in a colander in the sink for a few minutes. Then cut tofu into slices about ¾ - 1 inch thick. Put each slice between two paper towels and press down on it so most of the liquid is absorbed into the towel, then cut tofu into cubes.

Put wok or heavy frying pan on stove and preheat pan until it feels hot when you hold your hand over it. Add oil and heat until shimmering. Then add garlic and ginger, cook about 10 seconds, and quickly add tofu cubes and white pieces of green onion. Cook, stirring occasionally, until the tofu is quite browned.

When tofu is well browned, add the stock and cook, stirring, until it is mostly evaporated. Add the green parts of green onions and cook about 30 seconds. Add soy sauce and stir to distribute. Turn off heat, put tofu and onions on a serving plate and sprinkle with toasted black sesame seeds. Serve hot.