Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce

Ingredients

• 14 oz. extra firm organic tofu
• 2 T peanut oil
• 2 tsp. finely minced garlic
• 2 tsp. finely grated ginger root
• 1 cup scallions, sliced into 2 inch pieces
• 3 T chicken stock or vegetable stock
• 1 1/2 T soy sauce
• 1 tsp. black sesame seeds, optional

Directions

1. Take the tofu out of its package and set it in a colander in the sink to drain for a few minutes. Slice it into pieces about 3/4 – 1 inch thick, then sandwich each piece between 2 paper towels and press gently so the towels soak up most of the moisture. Cut the pressed tofu into square cubes.
2. Set a wok or a heavy frying pan over the heat and let it get hot enough that you can feel the warmth when you hover your hand above it. Pour in the oil and warm it until it shimmers.
3. Add the garlic and ginger and cook for about 10 seconds, then immediately stir in the tofu cubes and the white parts of the green onions. Cook, stirring now and then, until the tofu is nicely browned. A couple of minutes will give you some color, but about 7 minutes will get the tofu deeply browned.
4. Once the tofu has good color, pour in the stock and stir while it cooks down until nearly gone. Add the green parts of the green onions and cook for about 30 seconds. Pour in the soy sauce or Tamari and stir so everything is coated.
5. Take the pan off the heat, transfer the tofu and onions to a serving plate, and scatter black sesame seeds over the top. For more flavor, you can toast the sesame seeds for 1-2 minutes in a dry pan first, but it is not required. Serve hot.