Cooking Instructions:
Tofu:
- Rinse the tofu, and then cut crosswise into 8 slices. Thoroughly dry
the surface of tofu with paper towels.
- Brush the non-stick skillet with 2 teaspoons of vegetable oil and
heat over high heat. Fry both sides of the tofu until golden and crisp
in medium heat around 5 to 10 minutes. When finish, use paper towel
to absorb excessive oil.
Sauce making:
- For making the sauce, stir together the water, soy sauce, rice wine,
honey, vinegar, cornstarch, and set aside.
- Brush the non-stick skillet with 2 teaspoons of vegetable oil and
heat over high heat. Stir-fry the minced ginger and Lee Kum Kee Black
Bean Garlic Sauce until fragrant, and then add the corn starch mixture
into the skillet. Whisk the sauce occasionally until thick, simmer for
about 1 minute.
- Drizzle the sauce onto tofu when served.
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