Yield
4 servings (serving size: about 1/2 cup rice and about 1/2 cup tofu mixture)

Coated in an assertive sauce, this tofu dish will win over even the pickiest eaters. Use bottled ginger and garlic to save time, then serve the flavorful concoction over steaming white rice.

How to Make It

Step 1

Prepare rice according to package directions, omitting salt and fat.

Step 2

Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu, and sauté 5 minutes or until lightly browned. Remove from skillet.

Step 3

Combine broth and the next 7 ingredients (through pepper), stirring well with a whisk.

Step 4

Add ginger, garlic, and onions to pan; sauté 30 seconds. Stir in broth mixture; cook 1 minute or until thickened, stirring constantly. Add tofu to pan; cook 30 seconds, stirring gently to coat. Divide rice evenly among each of 4 plates; top each serving with tofu mixture.

Ratings & Reviews

EllenDeller's Review

osequin
October 24, 2014
I like all these ingredients but thought this was just okay. Nothing wrong with it, but nothing special either.

osequin's Review

Nicmos
January 08, 2013
This is a fantastic recipe. The sauce would be great with any protein. Next time I will pat the tofu dry before frying because it didn't get as crispy as I would like it. But I will definitely make this again and it is great over rice!

kris2003's Review

kris2003
July 21, 2012
i add more spice then called for and it still was not spicy but it was good

gchang55's Review

PauletteinSC
April 25, 2012
didn't use canola oil, fried tofu with pam. needed a little more spice and soy sauce, but overall decent recipe

deedee1967's Review

deedee1967
August 15, 2011
Good recipe, but it lacked heat. We added some more chiles, chopped bell pepper, and snow peas to make it a full meal. I sautéed the veggies with the tofu, after the tofu browned. Then I added the ginger, garlic, and onions to the tofu mix. After that, I just added the sauce and cooked for a minute or two. Another Asian recipe that we like!

Nicmos's Review

gchang55
January 26, 2010
This was a fast & simple recipe to put together with the added feature of being very tasty. It went excellent with rice and a side dish of stir fry peppers & boc chow. This is certainly a keeper & will be a nice addition to my Asian recipes.

shaeville's Review

fhstke
February 04, 2009
This recipe was easy, but the taste never left my mouth after eating. I will make this every once in a while, but will not be a constant dish.

fhstke's Review

shaeville
January 26, 2009
I have very little experience cooking asian dishes so I had to invest a bit buying most of the ingredients but I'm so glad I did! The sauce has such great flavor, I savored every bite. Made with brown rice and steamed snow peas and red peppers. Took very little time and I plan on enjoying the leftovers all week. I will make this again and soon.

PauletteinSC's Review

BreeinFL
January 21, 2009
I'm eating this while I type-- I cuoldn't wait to rave about it. This is such a great way to eat tofu. I used barley instead of rice to up the fiber. I dredged the tofu cubes in cornstarch (after pressing out excess moisture) before frying them after seeing that method in another CL recipe. I plan on serving this to company. It is my new favorite for tofu.

BreeinFL's Review

EllenDeller
December 04, 2008
Great recipe...I will make the following modifications in the future: Only use 1 tsp of bottled ginger. Also I almost ruined the garlic and ginger by leaving the heat on med-high, the pan was way too hot causing minor burning. I removed the pan and shook it a few times to distribute. I left the heat on med-low while adding the sauce. Also I added baby corn to the pan with the tofu, drained and cut in half first. Enjoy!