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2 tbsp. cornstarch
In a bowl, combine cornstarch and water, stirring well.
Stir in tamari/soy, sesame oil, vinegar/mirin, ginger, garlic, sugar and pepper flakes; mix well.
Cut the tofu into bite-size pieces.
Heat a large, nonstick pan/pot over medium-high heat. Add the sauce mixture; add tofu. Stir fry until the sauce thickens and the tofu is hot (approximately 5 minutes).
Add the sprouts and cook just until sprouts are heated through.
Serve over your favorite rice.
Poster's Notes:
Posted by Donna Himmelfarb
Nutritional Info Per Serving: N/A
6 tbsp. cold water
2/3 cup tamari or soy sauce
2 tbsp. dark roasted sesame oil
2 tbsp. rice vinegar or mirin (Japanese rice wine syrup)
4 tsp. fresh ginger, chopped
4 tsp. garlic, chopped
2 tsp. sugar
1/2 to 1 tsp. crushed red pepper flakes
1 package firm or extra firm tofu, rinsed, drained
1 cup or more assorted sprouts (mung, lentil, etc.)
I use more fresh ginger than the recipe calls for.