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Ingredientes
- Â Â a (1-lb.) block of extra-hard or possibly hard tofu, rinsed
- 4 tsp cornstarch
- 1 c. water
- 2 Tbsp. soy sauce up to 3
- 1 Tbsp. cider vinegar
- 1 Tbsp. Scotch
- 2 tsp sugar
- 1/8 tsp salt
- 2Â 1/2 Tbsp. vegetable oil
- 3 lrg garlic cloves chopped
- Â Â a (1-inch) cube of peeled fresh gingerroot, chopped
- 1 tsp Oriental sesame oil
- 1 x scallion chopped
- Â Â cooked rice as an accompaniment if you like
Direcciones
- Cut the tofu crosswise into 4 slices and let the slices drain between a double thickness of paper towels for 20 min.
- While the tofu is draining, in a small bowl dissolve the cornstarch in 1/4
- c. of the water and stir in the remaining 3/4 c. water, the soy sauce to
- taste, the vinegar, the Scotch, the sugar, and the salt. In a heavy saucepan heat 1 1/2 Tbsp. of the vegetable oil over moderately high heat till it is warm but not smoking and in it stir-fry the garlic till it is pale golden brown, being careful not to let it burn. Add in the gingerroot and stir-fry the mix for 30 seconds. Stir the soy sauce mix, add in it to the garlic mix, stirring, and bring the sauce to a boil, stirring. Simmer the sauce for 2 min, stir in the sesame oil, and keep the sauce hot.
- In a non-stick skillet heat the remaining 1 Tbsp. vegetable oil over high heat till it is warm but not smoking and in it brown the tofu on all sides, turning it with tongs and transferring it as it is browned to paper
- towels to drain. Divide the tofu between 2 plates and spoon the sauce over it. Sprinkle the scallion over each serving and serve the tofu with the rice.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 370g | |
| Calories 473 | |
| Calories from Fat 341 | 72% |
| Total Fat 38.55g | 48% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.88g | |
| Cholesterol 0mg | 0% |
| Sodium 2108mg | 88% |
| Potassium 121mg | 3% |
| Total Carbs 21.78g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 9.33g | 6% |
| Protein 2.3g | 4% |
