Honey Ginger Tofu with Rice and Cucumber Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 block super firm tofu (drained and pressed)

2 tablespoons sesame oil* or other neutral oil

4 scallions (thinly sliced, or 1 cup finely chopped onion, plus more for garnish)

1 Thai chili (chopped)

3 garlic cloves (finely chopped)

¼ cup dark soy sauce

¼ cup Shaoxing wine

2 Tablespoons toasted sesame oil*

5 Tablespoons honey

1 1/2 Tablespoons grated fresh ginger

¼ cup oyster sauce**

2 cups cooked rice (for serving)

2 Persian cucumbers (thinly sliced)

2 tablespoons rice wine vinegar

1 teaspoon sugar

1 teaspoon toasted sesame oil

Directions

Make the cucumber salad. Toss together the sliced cucumber with the rice vinegar, sugar and the toasted sesame oil. Set aside while you make the rest of the items.

Grate the tofu using a large hole box grater. If large pieces come off, slice them very thinly. Set aside.

Heat the oil in a large skillet over medium heat. Add the scallions, chili, and garlic and cook, stirring often, for 1-2 minutes until it is just fragrant. Add the tofu and cook, stirring often, until the tofu is golden brown and crispy, about 10-12 minutes.

While the tofu is cooking, make the sauce. Whisk together the soy sauce, wine, sesame oil, honey, ginger and oyster sauce. Add the sauce to the tofu and cook another minute or two to warm through and coat the tofu.

Serve warm over cooked rice and the cucumber salad. Garnish with thinly sliced scallions if desired.

Nutrition

• Calories: 425 kcal
• Total Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Sodium: 1274 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 1 g
• Total Sugars: 25 g
• Protein: 12 g