Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung—wife of Dana Estates owner Hi Sang Lee—a soy-ginger glaze works well with the winery's Cabernet Sauvignon.
Slideshow: More Tofu Dishes
2 1/2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper
1 large garlic clove, very finely chopped
1/2 tablespoon toasted sesame oil
2 teaspoons finely grated fresh ginger
1 teaspoon toasted sesame seeds
One 14-ounce container firm tofu
Vegetable oil, for frying
1 scallion, thinly sliced
Steamed rice, for serving
How to Make It
In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.
Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.
In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.
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