Page 64 - 201415_TOH_Cookbook

STIR-FRIED TOFU WITH SCALLIONS, GARLIC, GINGER
AND SOY SAUCE
COSMO-TOURREILLES FAMILY, BELMONT, MA
INGREDIENTS
Serves 4
14 ounces extra-firm tofu, preferably organic
2 tablespoons peanut oil
2 teaspoons finely minced garlic
2 teaspoons finely grated fresh ginger
1 cup 2-inch sliced scallions (about 1 small bunch), white and green parts separated
3 tablespoons vegetable stock 1 1/2 tablespoons soy sauce 1 teaspoon toasted sesame seeds Brown rice, for serving
“I tried this recipe this summer and my sons and their friends loved it. It is easy to make, and, on top of that, it is very healthy. Being aware of how important it is to eat healthfully, I wanted to share it. Healthy food will help our brains, hence it will help the grades.” Maria Tourreilles
ttftftttttPREPARATION 1. Drain the tofu in a colander. Slice the tofu into 3/4- to 1-inch-thick slices. Sandwich the slices between paper towels and press down gently to blot dry. Cut into cubes.
2. Heat a wok or large skillet over high heat until your hand feels hot when held over it. Add the oil and heat until it shimmers. Add the garlic and ginger and cook for 10 seconds. Add the tofu and white parts of the scal- lions and cook, stirring occasionally and adjusting the heat as needed to prevent burning, until tofu is evenly browned, about 7 minutes.
3. Pour in the stock and cook, stirring often, until it is mostly evaporated. Add the green parts of the scallions and cook for 30 seconds. Pour in the soy sauce and stir to distribute.
4. Transfer the contents of the wok to a serving plate and sprinkle with sesame seeds. Serve alongside brown rice.
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