added this 17 years ago
Tofu with Garlic Mirin Sauce
What you need:
Tofu:
2 teaspoons cooking oil
1 pound regular extra firm tofu, pressed and drained, sliced 1/4" thick
steamed jasmine rice or cooked soba noodles, to serve Sauce:
1/8 cup mirin
1/8 cup soy sauce
2 tablespoons water
1 tablespoon sugar
1 teaspoon cornstarch
1 clove garlic, minced (or more to taste)
1 1/2 tablespoons sesame oil
What you do:
1. Heat cooking oil in nonstick skillet over medium-high heat. Line a plate with paper towel. Fry tofu until golden on both sides. Remove tofu to prepared plate.
2. Stir all sauce ingredients in small bowl, adding sesame oil last. Pour sauce mixture into skillet, and cook until thickened.
3. Add tofu back to skillet, and toss to coat, and heat through. Serve over rice or noodles.
Preparation Time:
5 minutes prep. 10 minutes
Cooking Time:
Servings:
2-4
Recipe Category:
SO HOW'D IT GO?
Everyone absolutely loved this dish. I added baby corn, lightly stir-fried mushrooms and some matchstick radishes to the mix for color. It was delicious.
Wow, this meal was super easy to make and tasted amazing! I will definitely be making it again.
I was just trying to find something quick to throw together, because my husband was on his way home for his lunch break. I cut up some tempeh and started browning it in a skillet, then I jumped on vegweb to find a quick sauce I could throw together. I checked the "stirfry" section, and tried this sauce. So glad I did!
Very tasty over the tempeh and veggie fried rice! Hubby and I ate it all up! Luckily, the kids had already eaten, so we didn't have to share. ;)b
wow! was looking for something quick and delicious and this was the perfect recipe! thanks so much :) 8)
2 thumbs up! ;)b ;)b
This was so tasty. A big hit with my hubby and kids as well. I had to double the sauce, but other than that it was excellent. I sauteed mushrooms and carrots to go along with it.
This recipe is excellent! I doubled the sauce as suggested, added carrots, red bell pepper, and green onions, and served it over brown rice. Very tasty and reheats well too.
Yum! This turned out great! I would agree that double the sauce is better. If you are adding veggies to be stir fried with the sauce, even triple the sauce is a good idea. I could imagine it with more sesame oil for a more Korean quality. Even a bit of chili oil for a slight kick might be nice too. So super fast and the ingredients are so easy to keep on hand!
It's definitely worth a try. And it is one of those recipes that could be easily tweaked to make it just a bit different and to your taste.
I loved this recipe because it was so simple and quick to make. I added broccoli and cauliflower to the stir fry and placed it on top of a bed of udon noodles. Instead of tofu, I used homemade seitan. My cousin (who is not vegan) loved the dish as well.
I tried this on Little2Ant's recommendation. It was definitely good...easy too. I doubled the sauce and added a lot more cornstarch than called for (with the doubled recipe, probably close to a tbsp or so). I also baked the tofu instead of frying it. We had it with soba noodles, and steamed veggies...broccoli, red peppers, and carrots. Now that I have mirin, I'll definitely make this again. ;)b
This is pretty much how I feel. The measurements are a bit off, and you really want more sauce because it is so good, and you want to coat everything. I would change the cornstarch from a teaspoon to a tablespoon, and the 1/8th cup measurements is the same as 2 tablespoons. Four stars with the current measurements, 5 star flavor =).
I tried this on Little2Ant's recommendation. It was definitely good...easy too. I doubled the sauce and added a lot more cornstarch than called for (with the doubled recipe, probably close to a tbsp or so). I also baked the tofu instead of frying it. We had it with soba noodles, and steamed veggies...broccoli, red peppers, and carrots. Now that I have mirin, I'll definitely make this again. ;)b
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