Anson Smart
Total Time
25 Mins
2 main-course or 4 first-course servings

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.

How to Make It

Step 1

In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.

Step 2

Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.

Step 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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