People asked for this today when I mentioned it on Facebook. It is my sister-in-law’s recipe, so all thanks go to her: Carol Parks-Church.
- 1 lb extra firm tofu
- 1/3 cup soy sauce
- 1/3 cup water (sub. orange or pineapple juice if you have it)
- 2 t. sesame oil
- 2T brown sugar
- 1/8 to 1/4 t chili paste
- 4 cloves garlic, minced
- 1 T fresh grated ginger
- 2 scallions, minced
- approx. 2 t cornstarch
Press tofu to remove water. (Place between two plates, weight down with a can and allow water to accumulate — drain water off when ready to use.) In the meantime, prepare marinade by mixing all remaining ingredients except for scallions and cornstarch. Slice tofu into 1/2–3/4 inch clabs; place in shallow dish and pour marinade over it. Allow to sit at least 1/2 hour, and preferably several. Occasionally turn tofu.
Heat 3T oil in a *non-stick* frying pan. When it is very very hot, add tofu (in a single layer, without its marindade.) Be careful–it will splatter! Sear on high heat til very browned on both sides.
Now heat the leftover marinade in a small pot. Mix cornstarch and a few T cold water and stir this mixture in when the marinade boils. The mixture will thicken. Serve over tofu along with scallions on top of a bed of rice.
I strongly recommend this with stir-fried veggies and coconut rice (good recipe here). The coconut rice is my food for Trinidad, to accompany the reading of V.S. Naipal’s A Bend in the River.