Panfried Tofu with Pickled Ginger

Ingredients

• 8 ounces firm or extra-firm tofu
• 1 tablespoon packed pickled ginger, purchased or homemade (see Notes)
• 1/8 teaspoon salt
• 3/4 teaspoon sugar
• 2 teaspoons Shaoxing rice wine
• 1 teaspoon regular soy sauce
• 1 teaspoon dark soy sauce, (or 3/4 teaspoon regular soy sauce plus 1/4 teaspoon dark molasses (see soy sauce buying guide, if needed))
• 1 tablespoon chopped green onion ((white and green part))
• 1 tablespoon Canola or peanut oil
• 1/2 teaspoon sesame oil

Instructions

1. 1

   Cut the tofu in domino-like pieces. Transfer to a dry non-terry dishtowel or several layers of paper towel. Let drain for 10 to 15 minutes.

2. 2

   Meanwhile, cut the ginger into narrow ribbons (think dried linguine or banh pho/pad Thai rice noodles). In a small bowl, stir together the salt, sugar, rice wine, and both kinds of soy sauces. Taste and make sure you like it, or tweak for a salty-sweet finish. Add the green onion. Set the ginger and liquid seasoning near the stove.

3. 3

   Blot the tofu dry with paper towel. Heat a medium nonstick skillet or wok over medium-high heat. Swirl in the oil. Panfry the tofu until golden and crisp on both sides, about 4 minutes total. Transfer to a plate, leaving any oil behind.

4. 4

   Lower the heat slightly, add the pickled ginger. Cook, stirring for about 30 seconds, until aromatic and heated through. Add the liquid seasonings and tofu. Cook for 1 to 2 minutes, stirring, until the tofu has absorbed most of the seasonings. Off heat, stir in the sesame oil to aromatize. Serve immediately.