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.
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.
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.
Another tasty Asian dinner! Sauce is delicious - quite tart with the vinegar. In a separate pan, we sauteed some onions, red peppers, and edamame beans in oil with some cayenne. We added the veggies in at the end. We also doubled the sauce, since it didn't look like very much sauce if you make it as written. yummy!
This recipe is a definite keeper! Even meat lovers will convert! I made a few small changes to make it suitable for a main course....I added chopped bok choy (about 4 stalks...probably add more next time) & a bell pepper to the ginger/garlic saute. I tossed the crispy tofu back in and poured the sauce over and server w/barley (cooked in chicken stock). The crispy tofu stays crispy! YUM! And...I agree with a previous reviewer....the portions are off. With the added vegi's & 16oz. of tofu, my mix made 4 decent portions (more veg/tofu than barley). 1/2 cup just doesn't seem like enough for a serving :) Definitely add your favorite vegi's, the sauce is enough to accomodate. Try it!
Super healthy and easy! The sauce is tasty, but I would probably not add as much pepper flakes. I only had regular sesame oil instead of dark and I used EVOO instead of Canola oil. I served it over a bed of spinach and brown rice. Looks nice when you plate.
Tastiest tofu recipe I ever used, but the portion size is completely off. I did use slightly less tofu (10 oz.) but kept everything else the same, and my husband and I ate it all for dinner and probably could have eaten a bit more. My only change was to use snow peas instead of spinach and to use only 1 TB of oil--and I used peanut oil for extra flavor. Don't be afraid of the massive amount of ginger; it's perfect.
This is really delicious, even for people who don't think they like tofu. Just be sure to press the tofu and get it good and dry before frying.
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