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Korean-Inspired Sautéed Tofu

Photo: Photo: Randy Mayor; Styling: Cindy Barr
Yield 6 servings (serving size: about 1/2 cup)
Serve this as a first course for an Asian-themed meal, or make brown rice and steamed spinach to go with it for an entrée. Draining and pressing the tofu yields a crisp crust when pan-fried; it also helps the tofu absorb more flavor from the zesty pan sauce.

Ingredients

  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper, divided
  • 1 (14-ounce) package water-packed soft tofu, drained
  • 2 tablespoons canola oil, divided
  • 1 ounce fresh ginger, peeled and julienne-cut
  • 3 tablespoons diagonally sliced green onions
  • 1 teaspoon minced fresh garlic
  • 1/4 teaspoon kosher salt
  • 1 teaspoon sesame seeds

Nutrition Information

  • calories 128
  • fat 9.1 g
  • satfat 0.9 g
  • monofat 3.9 g
  • polyfat 3.7 g
  • protein 6.3 g
  • carbohydrate 4.9 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 208 mg
  • calcium 135 mg

How to Make It

  1. Combine vinegar, mirin, soy sauce, sesame oil, 1/8 teaspoon salt, and 1/8 teaspoon red pepper in a medium bowl; stir with a whisk.

  2. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels. Cut tofu into (1-inch) cubes. Sprinkle tofu with remaining 1/8 teaspoon red pepper.

  3. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu to pan; sauté 8 minutes or until crisp, carefully turning to brown on all sides. Remove tofu from pan; keep warm. Heat remaining 1 tablespoon canola oil in pan. Add ginger and green onions to pan; sauté 30 seconds. Add garlic to pan; sauté 30 seconds or just until golden. Add ginger mixture to vinegar mixture; stir well. Pour vinegar mixture over tofu; sprinkle evenly with 1/4 teaspoon salt and sesame seeds.