The other week when I was at the co-op a ginger-sesame marinade caught my eye and I decided it'd be a great addition to a veggie stir fry. As I was planning my stir fry, I realized I had some firm tofu in the fridge that was about to expire, and decided it would make an excellent addition to the meal. Plus, I had never really cooked tofu to my liking before, so figured I might as well give it a try.
To cook the tofu, first I opened the package and drained off the liquid. Then I cut the block in several rows lengthwise and cross-wise, until I had a bunch of 2-inch cubes. I placed all the cubes on a towel and folded the towel overtop the tofu cubes, and lightly pressed to remove as much liquid as possible. Next, I heated a skillet over medium heat and dry-fried the tofu in two batches. Once in the skillet, I used a spatula to press out additional moisture. As each piece turned golden brown, I flipped the cubes over. When both sides were golden brown, the cubes were done. I placed the cubes in a bowl and set it aside. Next, I added a couple tablespoons of light sesame oil to an electric skillet and heated it to 375 degrees. Once the skillet was up to temperature, I added in a package of "deluxe" stir fry vegetables. I stirred the veggies every so often to make sure they were getting even heat. When they were nearly completely cooked, I added in about 1 cup of fresh snow peas and the pre-cooked tofu cubes. Finally, I added in about 1 1/2 C of the ginger-sesame marinade, reduced the heat to simmer, and cooked for another few minutes.
Meanwhile, earlier in the day I had cooked up a couple of cups of jasmine rice in the rice cooker (have I mentioned how much I love that thing?). One of the great things about the Zojirushi is the warming feature which keeps cooked rice warm for 12+ hours. Great stuff. Once the veggies and tofu were ready, I served them over a bed of jasmine rice. All in all, the ginger-sesame marinade made for some really great flavors and a fun weekday dinner.
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