Tofu with Ginger and Fresh Corn, 5/21/14 - KATV - Breaking News, Weather and Razorback Sports

Tofu with Ginger and Fresh Corn, 5/21/14

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by Gary Duke at Alley Oops

4 tablespoon Canola oil

10 ounces of tofu, drained and cut into bite sized pieces

1 tablespoon fresh ginger, grated

2 ears corn on the cob, cut off the cob

1 small onion, julienne sliced

1 bell pepper, julienne sliced

1/4 cup vegetable broth

2 tablespoons soy sauce

3 tablespoons red or rice wine vinegar

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon garlic

2 cups rice, cooked

2 green onions, diced for garnish

1. In a cast iron skillet, heat 2 tablespoons of canola oil. Carefully add tofu to skillet and fry till golden brown, turning often. When tofu is brown remove from skillet and drain on a paper towel.

2. In same skillet, add the remaining oil (2 tablespoons), ginger, corn, onions and pepper, sauté for 2 or 3 minutes.

3. Return tofu to skillet and stir in the remaining ingredients (except rice). Bring everything to a boil, reduce heat and simmer for about 5 minutes.

4. Serve over cooked rice. Garnish with green onion.