It’s been a hot minute since I posted a tofu recipe. I love easy tofu recipes with simple flavors that can be served with a side of rice… or a top of bed of sautéed veggies.. or even just thrown into a salad. This dish is p-e-r-f-e-c-t.
After I typed the phrase ‘a hot minute,’ I started researching the etiology of it. I know what you’re thinking at this point. Does this girl spend all of her free time trying new recipes and researching random things on the internet?
You can 100% judge me for it, but I’d like to point out that I make a really great bar trivia partner and I’d probably even cook up a celebration dinner after our big victory.
But, I digress.
I didn’t ever find a reliable explanation for where the phrase originates, but I now know the answer to the following bar trivia question:
- Name the Red Hot Chili Peppers’ 1995 album title
Hint: The answer is not Ginger-Garlic Tofu.
1/4C balsamic vinegar (or Chinkiang black rice vinegar)
2 (14oz) blocks extra-firm tofu, drained and pressed
2T light brown sugar
2T vegetable oil
1 4″ piece ginger, peeled and cut into thin matchsticks
2 cloves garlic, sliced thinly
1/4C low-sodium soy sauce
cilantro (for serving)
Slice tofu into even pieces (about 5-6 per block)
In a small pan, bring vinegar and sauce sauce to boil. Remove from heat and add sugar stirring until it dissolves.
Pour this mixture over the drained/pressed tofu.
Marinate for 1-8 hours in the refrigerator. Flip tofu every few hours so it marinates evenly.
In a nonstick skillet, heat oil over medium-high heat.
Add ginger and garlic. Stir constantly cooking until it is fragrant, about 1 minute.
Remove from oil.
Pour off excess marinade saving it in a separate bowl. Pat tofu dry.
Add tofu to heated oil.
Cook tofu on each side for about 5-7 minutes, until browned.
Add remaining marinade along with the garlic/ginger.
Cook until mixture thickens and glazes the tofu, about 1-2 minutes.
Garnish with cilantro.
Serve over rice or veggies of choice.