Anson Smart
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.
