Go Back
panfried tofu with pickled ginger
Print Recipe

Panfried Tofu with Pickled Ginger

Servings: 2

Ingredients

  • 8 ounces firm or extra-firm tofu
  • 1 tablespoon packed pickled ginger, purchased or homemade (see Notes)
  • ⅛ teaspoon salt
  • ¾ teaspoon sugar
  • 2 teaspoons Shaoxing rice wine
  • 1 teaspoon regular soy sauce
  • 1 teaspoon dark soy sauce, or ¾ teaspoon regular soy sauce plus ¼ teaspoon dark molasses (see soy sauce buying guide, if needed)
  • 1 tablespoon chopped green onion (white and green part)
  • 1 tablespoon Canola or peanut oil
  • ½ teaspoon sesame oil

Instructions

  • Cut the tofu in domino-like pieces. Transfer to a dry non-terry dishtowel or several layers of paper towel. Let drain for 10 to 15 minutes.
  • Meanwhile, cut the ginger into narrow ribbons (think dried linguine or banh pho/pad Thai rice noodles). In a small bowl, stir together the salt, sugar, rice wine, and both kinds of soy sauces. Taste and make sure you like it, or tweak for a salty-sweet finish. Add the green onion. Set the ginger and liquid seasoning near the stove.
  • Blot the tofu dry with paper towel. Heat a medium nonstick skillet or wok over medium-high heat. Swirl in the oil. Panfry the tofu until golden and crisp on both sides, about 4 minutes total. Transfer to a plate, leaving any oil behind.
  • Lower the heat slightly, add the pickled ginger. Cook, stirring for about 30 seconds, until aromatic and heated through. Add the liquid seasonings and tofu. Cook for 1 to 2 minutes, stirring,  until the tofu has absorbed most of the seasonings. Off heat, stir in the sesame oil to aromatize. Serve immediately.

Notes

Pickled ginger recipes are available here: 
QR Code linking back to recipe