soy marinated tofu

This was actually my first time cooking tofu, and it was amazing, and an even better version of one of the kids' favorite dishes from Tasty Hand Pulled Noodles in Chinatown.

soy marinated tofu

3 tablespoons soy sauce

2 tablespoon olive oil

2 teaspoon dark sesame oil

1 tablespoon honey or maple syrup

4 teaspoons rice vinegar or white wine vinegar

1 teaspoon grated fresh ginger or a good pinch of ground ginger

4 teaspoons hoisin sauce, optional

One 16-ounce tub extra-firm tofu

1 or 2 scallions, thinly sliced, optional

1. Combine all the ingredients for the marinade in a small bowl and stir together.

2. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towels, then cut each slice through the thickness again to make 1/4-inch-thick slices. Blot briefly again.

3. Cut each slice into 2 squares. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.

4. Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides.

Scatter scallions over the tofu if desired, and serve at once.