Stir-Fried Tofu With Ginger Recipe - NYT Cooking

Tofu and ginger share equal billing in this easy, economical weeknight stir-fry The ginger is sliced into fine slivers and added towards the end of cooking so that it retains a fresh, slightly raw bite, while also adding texture to the dish The bouncy and juicy texture of the tofu is achieved by lightly dusting the tofu with cornstarch which absorbs excess moisture, helps the tofu stay intact and ensures that the sauce clings to every surface
Tofu and ginger share equal billing in this easy, economical weeknight stir-fry. The ginger is sliced into fine slivers and added towards the end of cooking so that it retains a fresh, slightly raw bite, while also adding texture to the dish. The bouncy and juicy texture of the tofu is achieved by lightly dusting the tofu with cornstarch which absorbs excess moisture, helps the tofu stay intact and ensures that the sauce clings to every surface. To make sure that your tofu doesn’t stick to the pan use a very well-seasoned wok or cast-iron pan and heat it well, until you can see smoke rising from the surface of the pan. (Or use a non-stick pan, and there’s no need to heat until smoking.) If you do find a lot of the tofu stuck to the pan after Step 3, add 2 to 3 tablespoons of water to deglaze it before adding the ginger, scallions and sauce. 

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