Monday, November 5, 2012

Mongolian Tofu

I meal plan every week and while I try to stay on budget, most weeks, I end up going about fifteen dollars over.  It isn't a great deal that we go over by that much, but I am a little disappinted every time it happens. 
One week I asked my husband if he'd be willing to try tofu, since meat is $5 or $6 a pound and a block of tofu is .89 cents at the commissary.  He agreed, so I set off to find a good recipe. 
I found out that one of the things that I've been doing wrong with tofu is that I haven't been pressing it.  I think that pressing tofu completely changes the texture, and I'm happy to say that this is one of the first tofu recipes that I've ever enjoyed.  Plus, that week I stayed on budget...two awesome things in one.
Mongolian Tofu
barely adapted from Mary Ellen's Cooking Creations
2 teaspoon olive oil
1 block firm or extra firm tofu, pressed and cubed
1/2 teaspoon grated ginger 
3 cloves garlic, minced
1/2 cup low sodium soy sauce
1/2 cup water
3/4 cup brown sugar
1 green onion, chopped

1)  Heat olive oil in a large saute pan over medium-high heat.
2)  Add the tofu and cook until browned on all sides, about 6-8 minutes.
3) In the meantime, mix the soy sauce, water and brown sugar in a bowl .
4) Once the tofu has browned, add the garlic and ginger; saute 1 minute.
5) Add the soy sauce mixture and stir; bring to a steady simmer and then reduce to low. Let simmer for several minutes to thicken the sauce.
6) Serve over rice and garnish with green onions.

I didn't have cornstarch, so I just pan-fried the tofu in it's natural form.  I thought it worked well, but I wish I would've cut it into smaller cubes.  Still had a few problems with texture towards the end of the dish, and I think if I had smaller pieces, it would've been better.  The sauce was fantastic and made it taste like a classic Chinese dish.  I can't wait to try other tofu dishes from Mary Ellen's blog.

1 comment:

  1. Glad you liked it! Definitely try the cornstarch (or even flour) next time. It will help the sauce stick to the tofu and will thicken the sauce a bit.