Use the remaining ginger-flavoured oil to stir-fry sliced red peppers and snow peas for a colourful, tasty side dish.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2011
Ingredients
Green Onion Ginger Sauce:
Spicy Soy Sauce:
Method
Cut tofu into 4 equal slices, about 1 inch (2.5 cm) thick. Place, cut side down, on triple-thickness paper towel to drain; let stand for 20 minutes. Pat dry.Green Onion Ginger Sauce: Meanwhile, in 2-cup heatproof glass measure, combine green onions, ginger and salt. In small saucepan, heat oil over medium-high heat just until ripples form on surface; pour over onion mixture until sizzling. Stir to combine. Let cool for 5 minutes. Drain off 2 tbsp of the oil and reserve for another use. Set sauce aside.
Spicy Soy Sauce: In small bowl, combine soy sauce, water, vinegar, ginger, sriracha and honey. Set aside.
In 10-inch (25 cm) skillet, heat oil over medium heat. Coat tofu all over with cornstarch; fry, turning once, until golden and crispy, 8 to 10 minutes. Serve with sauces.
Nutritional facts Per serving: about
- Sodium 823 mg
- Protein 17 g
- Calories 440.0
- Total fat 33 g
- Potassium 230 mg
- Cholesterol 0 mg
- Saturated fat 5 g
- Total carbohydrate 20 g
%RDI
- Iron 16.0
- Folate 12.0
- Calcium 17.0
- Vitamin A 1.0
- Vitamin C 2.0
