SHOGA YAKI DOFU (Ginger Fried Tofu)
1 lb. firm tofu
2 spring onions
1 1/2" piece fresh ginger
4 T tamari
1 T sugar
1 T mirin
1 cup water
Wrap tofu in clean kitchen towel for 30 minutes to drain. Cut in 1/2" (or so) cubes, maybe 3/4".
Coat lightly with cornstarch.
Slice the green onion into thin long diagonals.
Cut ginger into matchsticks.
Heat oil in saucepan and fry tofu. Turn so all sides get nice and golden crisp. Drain on paper towels.
Put tamari, mirin, sugar, and water into saucepan. Bring to a boil. Add tofu and ginger and simmer 3-4 minutes. Serve over rice; put on tofu and pour on some sauce. Garnish with onions and cilantro.
Bring me back to The Sustar Cookbook.