Category: Vegetarian Dishes

Serves: 6

Ingredients

• 2 tablespoons rice vinegar
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon dark sesame oil
• 1/8 teaspoon sea salt
• ¼ teaspoon ground red pepper, divided
• 1 (14 ounce) package water-packed soft tofu, drained
• 2 tablespoons canola oil, divided
• 1 ounce fresh ginger, peeled and julienne-cut
• 3 tablespoons diagonally sliced green onions
• 1 teaspoon minced fresh garlic
• ¼ teaspoon kosher salt
• 1 teaspoon sesame seeds

Directions

1. Combine vinegar, mirin, soy sauce, sesame oil, 1/8 teaspoon sea salt, and 1/8 teaspoon red pepper in a medium bowl; stir with a whisk.
2. 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.
3. 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 over tofu; sprinkle evenly with ¼ teaspoon salt and sesame seeds.

Nutrition Facts

Calories 128, Fat 9.1g, Protein 6.3g, Carbohydrates 4.9g, Fiber 0.5g, Cholesterol 0mg, Iron 1.1mg, Sodium 208mg, Calcium 135mg