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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 

Young Hwa Chung
December 2010

Gallery

Credit: © Anson Smart.

Recipe Summary

total:
25 mins
Yield:
2 main-course or 4 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.

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  • 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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