Korean-Inspired Sautéed Tofu

Ingredients

• 2 tablespoons canola oil divided
• 1 teaspoon sesame oil dark
• 1 ounce ginger fresh peeled
• 1 teaspoon garlic fresh minced
• 3 tablespoons green onions diagonally sliced
• 0.3 teaspoon ground pepper red divided
• 0.1 teaspoon kosher salt 
• 0.3 teaspoon kosher salt 
• 1 tablespoon soya sauce low-sodium
• 2 tablespoons mirin sweet ( rice wine)
• 2 tablespoons rice vinegar 
• 1 teaspoon sesame seed 
• 14 ounce water-packed tofu soft drained

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Combine vinegar, mirin, soy sauce, sesame oil, 1/8 teaspoon salt, and 1/8 teaspoon red pepper in a medium bowl; stir with a whisk.
2. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan.
3. Let stand 30 minutes.
4. Remove tofu from paper towels.
5. Cut tofu into (1-inch) cubes.
6. Sprinkle tofu with remaining 1/8 teaspoon red pepper.
7. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat.
8. Add tofu to pan; saut 8 minutes or until crisp, carefully turning to brown on all sides.
9. Remove tofu from pan; keep warm.
10. Heat remaining 1 tablespoon canola oil in pan.
11. Add ginger and green onions to pan; saut 30 seconds.
12. Add garlic to pan; saut 30 seconds or just until golden.
13. Add ginger mixture to vinegar mixture; stir well.
14. Pour vinegar mixture over tofu; sprinkle evenly with 1/4 teaspoon salt and sesame seeds.