Korean-Inspired Sautéed Tofu

Serve this as a first course for an Asian-themed meal, or make brown rice and steamed spinach to go with it for an entrée. Draining and pressing the tofu yields a crisp crust when pan-fried; it also helps the tofu absorb more flavor from the zesty pan sauce.

Yield: 6 servings (serving size: about 1/2 cup)


2 tablespoons rice vinegar

2 tablespoons mirin (sweet rice wine)

1 tablespoon low-sodium soy sauce

1 teaspoon dark sesame oil

1/8 teaspoon kosher salt

1/4 teaspoon ground red pepper, divided

1 (14-ounce) package water-packed soft tofu, drained

2 tablespoons canola oil, divided

1 ounce fresh ginger, peeled and julienne-cut

3 tablespoons diagonally sliced green onions

1 teaspoon minced fresh garlic

1/4 teaspoon kosher salt

1 teaspoon sesame seeds



1. Combine vinegar, mirin, soy sauce, sesame oil, 1/8 teaspoon salt, and 1/8 teaspoon red pepper in a medium bowl; stir with a whisk.



2. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels. Cut tofu into (1-inch) cubes. Sprinkle tofu with remaining 1/8 teaspoon red pepper.



3. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu to pan; sauté 8 minutes or until crisp, carefully turning to brown on all sides. Remove tofu from pan; keep warm. Heat remaining 1 tablespoon canola oil in pan. Add ginger and green onions to pan; sauté 30 seconds. Add garlic to pan; sauté 30 seconds or just until golden. Add ginger mixture to vinegar mixture; stir well. Pour vinegar mixture over tofu; sprinkle evenly with 1/4 teaspoon salt and sesame seeds.



CALORIES 128 ; FAT 9.1g (sat 0.9g,mono 3.9g,poly 3.7g); CHOLESTEROL 0.0mg; CALCIUM 135mg; CARBOHYDRATE 4.9g; SODIUM 208mg; PROTEIN 6.3g; FIBER 0.5g; IRON 1.1mg

Cooking Light, SEPTEMBER 2009