Yo. Meat lovers.
If ever there were ever a reason to start eating tofu, here it is.
A perfect storm of intense flavour, perfect texture and…damn it, it’s just glorious. Trust me.
The inspiration behind this one is Dana over at The Minimalist Baker. Both Dara and I have been infatuated with this recipe since discovering it. We’ve even inspired a few friends to try it, with resounding success!
My version is super close to the original, with a few less steps. Delicious: simplified *fist bump*
When using extra firm tofu, to get the ‘meatiest’ texture possible, you want to remove as much moisture as possible. This is what wrapping in towels and weighting it will do. However, if you need dinner on the table 10 minutes sooner, you can skip this step. Just pat the tofu dry before marinating.
Ginger is one of my fave flaves. I’ve probably mentioned this a zillion times, but it’s totally worth mentioning again. Freeze your ginger and grate it with a microplane. I don’t even peel it (👈🏻badass). It’s such a quick and efficient way to use fresh ginger and there’s no waste, because you can just baggie-it and pop it back in the freezer for next time.
I quickly realized this recipe requires a double batch at our house (pictured above). I’m guessing you’re gonna want to go that route once you try it, too. Maybe even triple-sies.
Let’s talk about the cornstarch step. I’ve tried the recipe with and without this. Again, not totally necessary from a flavour perspective, but you’ll get some some nice crispy bits if you follow this step.
I found using a non-stick frying pan or a wok worked best to stir-fry the tofu. When I tried using a non-non-stick (does that make sense?), it was kind of a sticky burny mess, even with lots of oil.
I’ve left stir-frying the garlic and ginger right until the end. When cooking at a high heat, these delicate flavours will burn quick and taste like hell when they do. So no burning stuff, k?
Once you add the marinade, it will begin to get thick and a little sticky and it will smell completely irresistible. Add the tofu, sprinkle on some seeds and eat the heck out of it. FAST. Before anyone else can.