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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
2 tablespoon(s) asian sesame oil |
2 pound(s) firm tofu cut into small cubes |
2 scallions finely chopped |
2 clove(s) garlic finely chopped |
1 teaspoon(s) finely chopped fresh ginger |
2 small fresh red chiles seeded and finely chopped |
1 tablespoon(s) dry sherry |
1 1/2 tablespoon(s) soy sauce |
1 cup(s) + 1 tbsp water |
1/2 teaspoon(s) salt |
1 1/2 teaspoon(s) cornstarch |
Directions:
1. Heat the oil in a large frying pan over med-high heat. Add the tofu, half the scallions, half the garlic, and the ginger and stir-fry for 3 min. Add the chiles and stir-fry for 1 min. Stir in the sherry, soy sauce, 1 cup water, and salt. Bring to a boil and simmer for 3 min. Mix the remaining 1 Tbsp of water and cornstarch in a small bowl. Stir into the pan and cook until the mixture thickens, 2-3 min. Sprinkle with the remaining scallions and garlic. Transfer to a heated plate and serve hot.
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