I think I may have mentioned that for my birthday, a good friend of mine actually MADE me a cookbook. She is a phenomenal cook who is not afraid to improvise or make her own recipes. The hallmark of her recipes is her knowledge of alternatives or how to substitute. Everything i have from her has been so good!
The other night I made her Skillet glazed tofu. It was delicious. My only complaint is that it was very time consuming to turn all the little cubes. I am wondering if maybe it would work better to cook the tofu and then slice it.
1 block firm tofu, drained
2 TBS vegetable oil
2 large garlic cloves, chopped
2 TBS lime juice, lemon juice, or rice vinegar
1 TBS minced fresh ginger, or 1/2 teaspoon ground ginger
1/3 to 1/2 cup soy sauce
1 tablespoon molasses, honey, or maple syrup
2 TBS dark sesame oil
a few shakes of any other asian style sauce or ingredient (hoisin, terikyaki)
Cilantro or scallions (optional)
Slice tofu crosswise into two slabs. Press tofu with paper towels to remove excess water, then cut into 1 inch cubes.
Heat vegetable oil over medium-high heat in a large nonstick frying pan until the oil is liquidy. Put the tofu into the pan in single layer. Cook undisturbed fro 5-6 minutes or until a nice brown crust forms on the bottom. Carefully turn the cubes so that another side is facing down. Cook undisturbed for another 5 or minutes until that side is brown, then turn tofu one more time and cook until browned.
Meanwhile, mix up all other ingredients in a small bowl with a whisk or a fork.
When the tofu is browned, turn down the heat to medium and pour in sauce. It will sizzle like crazy and smell really good. Stir to coat the tofu and cook for 5-7 minutes, stirring and turning the tofu occasionally until the sauce had reduced to a lovely syrupy glaze and edges of the tofu are browned.
Serve over hot rice, toss in a stir fry, mix with noodles and steamed vegetables, put into wraps or eat plain!