Mrs.Bam likes this one.. to me tofu is ok but maybe someone else will like it..lol
one 12-ounce package extra-firm tofu
2 tablespoons vegetable oil
1 onion, chopped
3 cloves, garlic, minced
1 teaspoon minced ginger root
1/4 teaspoon pepper
3/4 cup vegetable stock
1/4 cup soy sauce
1 tablespoon cornstarch
2 green onions, sliced diagonally
Pat tofu dry;cut crosswise into 4 slices. In a large nonstick skillet, heat half the oil over medium-high heat. Fry tofu, turning once, until golden, about 8 minutes. Transfer to plates;keep warm.
Add remaining oil to pan;fry onion, garlic, ginger and pepper over medium heat, stirring occasionally, until onion is softened, about 3 minutes.
Add stock and soy sauce;bring to a boil. Stir cornstarch with 1 tablespoon of water;stir into pan and boil, stirring until thickened, about 1 minute. Pour over tofu. Sprinkle with green onions.
one 12-ounce package extra-firm tofu
2 tablespoons vegetable oil
1 onion, chopped
3 cloves, garlic, minced
1 teaspoon minced ginger root
1/4 teaspoon pepper
3/4 cup vegetable stock
1/4 cup soy sauce
1 tablespoon cornstarch
2 green onions, sliced diagonally
Pat tofu dry;cut crosswise into 4 slices. In a large nonstick skillet, heat half the oil over medium-high heat. Fry tofu, turning once, until golden, about 8 minutes. Transfer to plates;keep warm.
Add remaining oil to pan;fry onion, garlic, ginger and pepper over medium heat, stirring occasionally, until onion is softened, about 3 minutes.
Add stock and soy sauce;bring to a boil. Stir cornstarch with 1 tablespoon of water;stir into pan and boil, stirring until thickened, about 1 minute. Pour over tofu. Sprinkle with green onions.
