Comfort food often evokes the images of mashed potatoes and gravy and flaky biscuits slathered with butter. The Asian side of me craves traditional Asian dishes…one in particular being tofu. I adore tofu. It’s incredibly versatile, if you know how to cook it/utilize its many forms. Unfortunately many tofu dishes are a replacement of a meat dish and that’s where tofu gets it bad reputation. Soy burger? Soy turkey? No thank you. Tofu shouldn’t be a substitute – it should be enjoyed as tofu. Just tofu.
The below dish is a dish my mom made when my brother and I were growing up. It somehow made its way out of rotation so when I found this recipe, I was delighted. It has been slightly improved…sorry mom!
1 (16 ounce) package extra firm tofu
1/3 cup soy sauce (reduce to 1/4 cup if you think it’ll be too salty)
2 teaspoons Chinese black vinegar
1 teaspoon sesame oil
1 teaspoon white sugar
3 tablespoons olive oil
3 cloves garlic, minced
1/4 cup chopped green onions
Cut the tofu in half lengthwise down the top. Slice into squares 1/4 inch thick. Stir together the soy sauce, vinegar, sesame oil, and sugar in a small bowl, set aside. Heat oil in a large, nonstick pan over medium heat. Add garlic and green onions, and cook until fragrant, about 20 seconds. Brown tofu well on each side, then pour in sauce and cook until the sauce has been incorporated by the tofu, 2 to 3 minutes