Japanese Soy Ginger Tofu

 

Savoury Simplicity: Japanese Soy Ginger Tofu

Ingredients:

For the Tofu:

1 block (350g) firm tofu

1 tablespoon cornstarch

2 tablespoons vegetable oil

For the Soy Ginger Sauce:

1/4 cup (60ml) low-sodium soy sauce

2 tablespoons mirin (sweet rice wine)

1 tablespoon sake (optional)

1 tablespoon grated ginger

1 tablespoon honey or brown sugar

1 clove garlic, minced (optional)

1/4 cup (60ml) vegetable broth

1 tablespoon cornstarch + 2 tablespoons water (slurry)

Instructions:

1. Prepare the Tofu:
• Drain the tofu and press it gently to remove excess moisture. You can use a tofu press or place the tofu between two clean dish towels with a weight on top for 20-30 minutes.
• Cut the tofu into bite-sized cubes or slices.
• Place the cornstarch in a shallow dish and dredge the tofu cubes in it to coat them lightly.
2. Pan-fry the Tofu:
• Heat the vegetable oil in a large skillet or pan over medium heat. Once hot, add the tofu cubes and cook for 3-4 minutes per side, or until golden brown and crispy.
3. Make the Soy Ginger Sauce:
• While the tofu cooks, whisk together the soy sauce, mirin, sake (if using), grated ginger, honey or brown sugar, and garlic (if using) in a small bowl.
4. Simmer and Thicken:
• Once the tofu is browned, pour the soy ginger sauce into the pan. Bring to a simmer and cook for 2-3 minutes, allowing the flavours to meld.
• In a separate small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the pan and stir constantly until the sauce thickens and becomes glossy.
5. Serve:
• Serve the pan-fried tofu immediately, drizzled with the thickened soy ginger sauce. You can garnish with chopped scallions, sesame seeds, or a sprinkle of shichimi togarashi (Japanese seven-spice chilli pepper) for a bit of heat.

Tips:

• For a richer flavour, you can marinate the tofu in the soy ginger sauce for 15-30 minutes before pan-frying.
• If you don't have mirin, you can substitute it with an equal amount of dry sherry or white wine.
• This dish is delicious served over steamed rice or noodles. You can also add your favourite vegetables like broccoli, carrots, or bell peppers to the pan during the last minute of cooking.

Nutritional Information:

This recipe is a good source of plant-based protein from the tofu. It is also relatively low in calories and fat, depending on the type of oil used. The soy sauce adds some sodium, so be mindful of your portion size if you're watching your sodium intake.

Enjoy this healthy and flavourful Japanese classic!