Fried Tofu with Spicy Ginger-Sesame Sauce

Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung–wife of Dana Estates owner Hi Sang Lee–a soy-ginger glaze works well with the winery's Cabernet Sauvignon.

Yield: 2 main-course or 4 first-course servings
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 25 Minutes


Ingredients

  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper
  • 1 large garlic clove, very finely chopped
  • 1/2 tablespoon toasted sesame oil
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon toasted sesame seeds
  • 1 container firm tofu
  • Vegetable oil, for frying
  • 1 scallion, thinly slice
  • Steamed rice, for serving

Preparation

  1. In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.
  2. Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.
  3. In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.
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