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Ingredients
- 14 oz firm tofu
- ¼ cup reduced-sodium soy sauce
- 3 tbsp packed dark brown sugar
- 2 tbsp unseasoned rice vinegar
- 1 tsp toasted sesame oil
½ tsp red pepper flakes
½ tsp fish sauce optional
2 tbsp vegetable oil- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- butterhead or romaine lettuce leaves
fresh cilantro- crushed peanuts
lime wedges
Instructions
- Press the tofu for 15 to 45 minutes, then crumble it into pea-sized pieces. Stir together the soy sauce, brown sugar, vinegar, sesame oil, pepper flakes and optional fish sauce.
- Heat the vegetable oil in a skillet over medium-high heat. Spread out the tofu and let it brown undisturbed for about 5 minutes, then stir and cook another 4 minutes or so until golden.
- Stir in the ginger and garlic for 1 minute. Pour in the soy mixture and cook about 3 minutes, stirring, until the liquid reduces and coats the tofu.
- Spoon the tofu into lettuce leaves and finish with cilantro, peanuts and lime.
Notes
Spread the tofu into an even layer so it can brown against the skillet.
Adapted from Delish.
