Soy Sauce Tofu

Firm tofu cubes, seared until golden and crispy, glazed in a thick, glossy brown sauce. The aroma of toasted sesame oil and ginger hits you from the very first bite.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 286
• Protein: 17 g
• Carbs: 12 g
• Fat: 19 g

Ingredients

• 400 g firm tofu ( pressed and cubed )
• 4 tbsp soy sauce ( liquid )
• 2 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tbsp Corn starch ( for coating )
• 1 tsp White sugar
• 2 tbsp Peanut oil
• 1 tbsp Sesame oil ( for finishing )
• 1 tsp Ginger ground
• 1 piece Fresh ginger ( peeled and finely grated )

Instructions

1. Pressing the tofu

   Wrap the firm tofu in a clean cloth. Place a weight on it for 10 minutes to extract the water; this is the secret to getting it golden without boiling.

2. Cutting and coating

   Cut the tofu into 2 cm cubes. In a bowl, toss them quickly in cornstarch to create a thin film that will become crispy when cooked.

3. Wok searing

   Heat the peanut oil in a hot pan. Sear the tofu on each side until it is golden and firm to the touch.

4. Glazing and aromatics

   Add the chopped garlic, grated fresh ginger, and ground ginger. Pour in the soy sauce mixed with sugar. Let it reduce: the sauce should bubble and coat the spoon like a syrup. Finish with sesame oil and sliced green onions.

Chef's tips

• Don't stir the tofu too much at first; let the crust form without tearing it.
• The heat must stay high so the sauce glazes instantly without softening the tofu.

Storage

Keeps for 2 days in the fridge but loses its crispness. Reheat in a hot pan.