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Great with black beans and rice.
Yields 6 to 8 servings.

Posted by Chicago Review Press Published See Chicago Review Press's 6 projects »

© 2023 Jessica Greene / Other · Reproduced with permission.
  • Step 1

    In a food processor, combine green onion, red onion, garlic, jalapeño, and ginger and grind into paste. Cover and refrigerate while tofu is prepared.

  • Step 2

    In a large bowl, combine all remaining ingredients except tofu, vegetable oil, and soy sauce. Whisk together vigorously by hand or with hand mixer until well combined; set aside.

  • Step 3

    Tear tofu by hand into chunks of various size. In a non-stick skillet, heat vegetable oil over high heat. Sauté tofu until slightly and evenly browned. Sprinkle on soy sauce and sauté 1 or 2 minutes. It may be necessary to sauté tofu in a few batches, depending on skillet size. Combine all ingredients and marinate in refrigerator for 2 hours. Reheat in a non-stick skillet over low heat and serve.

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