Great with rice, noodles, or inside summer rolls.
The tofu can be replaced with almost any meat or fish.
If you want a refresher about cooking rice or combining Asian sauces, refer to my Asian Food Essentials blog post.
Tofu packs a lot of protein and has zero cholesterol. The texture makes it a good substitute for meat if you want to veganize or vetetarianize (yep, made that up) a meal. The smaller the tofu is cut, the better it blends with sauces and flavor. In this case, make sure you buy firm tofu.
For this dish, I pressed the tofu dry for a few hours assembling it in such an order starting from the bottom: 1) plate or cutting board 2) layers of paper towels 3) Tofu 4) more layers of paper towels 5) a cooking pot filled with a couple canned foods to weigh it down.
I cut the tofu into about 1 inch (2.5cm) cubes.
After tossing it to be thinly coated in cornstarch (Speisestärke in German), I dropped them slowly into some shallow vegetable oil for frying.
A couple minutes of frying and gently stirring will hopefully lead to some lightly golden crispy cubes. Dry them on paper towels when done.
Then in a large pan, add a little vegetable oil to cook some bell pepper, ginger, regular onions & green onions, and garlic until tender.
Add about 4 tbsp soy sauce, 1 tbsp brown sugar, and a little water if necessary to coat everything. Then add the fried tofu.
I couldn’t decide if I liked it better served with rice or as left-overs the next day with rice noodles.
A side of arugula kept things fresh the next day. To spruce it up more, I added a little peanut butter and sesame oil to the noodles when I heated them up. Yum.