For a family-pleasing (and very balanced!) meal, serve this flavorful dish with brown rice and steamed broccoli.
- Cutting board
- Sharp knife (adult needed)
- Clean dish towel or paper towels
- Measuring spoons
- Measuring cup
- Small pot
- Spatula or tongs
- 1 (14-ounce) container firm or extra firm tofu
- 3 tablespoons low-sodium soy sauce
- 1⁄3 cup water
- 1 tablespoon fresh ginger, peeled and minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili pepper flakes or more
- 1 tablespoon canola oil
- 2 tablespoons toasted sesame seeds
- 2 scallions, sliced
- Pull the plastic off the tofu container (you may need to cut it with a knife) and tip the liquid out of it. Put the tofu on the cutting board and cut it into 4 equal pieces, then cut each of those pieces in half the other direction to end up with 8 pieces.
- Now put a dish towel or 2 layers of paper towel on the cutting board and put the tofu on top. Let drain at least 20 minutes (and up to 2 hours), then put the dish towel in the wash or the paper towels in the trash.
- Put the soy sauce, water, ginger, garlic, sesame oil (if you like it), and chili pepper flakes (if you want to make it spicy) in a small pot.
- Put the pot on the stove and turn the heat to high. When it comes to a boil, lower the heat to low and cook for 10 minutes. The sauce should have halved and be thicker than it was. Set the sauce aside.
- Put the skillet on the stove, turn the heat to medium, and carefully add the oil.
- Add the tofu and cook until it is golden brown underneath, about 3 minutes. Use the spatula to turn the tofu over and cook until golden, 3 more minutes.
- Add the sauce to the pan and cook 1 minute.
- Serve right away, sprinkled with sesame seeds and scallions.
Add any of the following extras to each serving:
- 1 teaspoon chopped fresh cilantro or basil leaves
- 1/4-1/2 teaspoon chili sauce (Sriracha)