In this recipe, fresh ginger is combined with salt then sits for five minutes. The salt draws out some of the ginger juice, making it drier, which is better for stir -frying; it also decreases the ginger's pungency.
1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed
1/2 cup (1-inch) sliced green onions
3 tablespoons low-sodium soy sauce
How to Make It
Combine ginger and 1/2 teaspoon salt in a small bowl; let stand for 5 minutes. Rinse ginger with cold water; pat dry. Combine ginger and cornstarch in bowl.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add mushrooms, and stir-fry 2 minutes or until tender. Add the ginger mixture, snow peas, and chile, and stir-fry 2 minutes. Add tofu; stir-fry 1 minute. Add onions and soy sauce; stir-fry 2 minutes.
Exquisite ginger in this dish - I've never prepared it with the sea salt draining method before. The bird chile is fiery, so a little goes a long way, but pairs perfectly with the tender shiitake and tofu. A smooth silky sauce. Served over long-grain rice.
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