Ingredients: (1) 3 tbsp soy sauce or soy sauce paste (not soy sauce) (1) tbsp water (1/2 cup) (4 tbsp.)
(1.5 cup) 1/2 tsp.
black pepper (1 tsp.)
paprika (optional) 1 tsp.
(2) 2 tbsp.
fresh ginger, grated, chopped (optional.)
(3) 2-3 large garlic cloves, peeled, crushed and finely grated (optional.).
Directions: Combine soy sauce and water in a small bowl.
Heat over medium heat until it begins to boil.
Add garlic and ginger and cook until fragrant, about 5 minutes.
Remove from heat and stir in salt and black pepper.
Simmer for a few minutes, until ginger and garlic are fragrant.
Taste and adjust salt and pepper.
Place ginger and minced garlic in a bowl and toss well to combine.
In a large saucepan, melt soy sauce in a medium-high heat.
Add water and stir until the soy sauce begins to bubble.
Remove and discard from heat.
Set sauce aside.
Heat a large pan over medium-low heat.
Place oil in a large skillet and heat until shimmering.
Add ginger and saute until fragranced, about 1 minute.
Add soy sauce mixture and sauté until the sauce begins bubbling.
Add salt and brown the ginger for a minute.
Remove ginger and sauce mixture from heat, then add the ginger and soy sauce.
Stir to combine well.
Remove sauce mixture to a plate and allow to cool slightly.
Transfer ginger and ginger sauce to a saucepan.
Add the remaining soy sauce to the pan and stir to combine and bring to a boil.
Reduce heat to medium-Low and simmer for 30-45 minutes, stirring frequently.
Remove the ginger from the sauce and set aside to cool.
Add tofu to the saucepan and cook for about 5-10 minutes, or until lightly browned.
Remove tofu and set it aside.
Stir together ginger and tofu in a blender.
Remove soy sauce from blender and set to high speed.
Add sugar, garlic, and ginger paste to the blender and puree to a smooth paste.
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