The first whiff I ever had of fish sauce, I thought something was rotting. Actively. I have changed my ways. While it is true that a little fish sauce goes a long way, it adds an indescribable depth and mystery to whatever food it touches. At $1.99 for a lifetime supply, it virtually pays its own way in your kitchen.
Tofu turns out to be a most grateful fish sauce recipient. This dish is excellent either hot or cold.
- 2 garlic cloves, minced
- 1 inch piece of fresh ginger, finely chopped
- 2 teaspoons fish sauce
- ¼ cup soy sauce
- 3-4 teaspoons brown sugar
- 2 teaspoons sesame oil
- 1 block or package of firm tofu (~14-16 ounces), cut into 6 slices
- 1 Tablespoon cooking oil (peanut is often used in Asian cooking, but regular oil will do)
- In a small bowl, combine garlic, ginger, fish sauce, soy sauce, brown sugar and sesame oil.
- Heat the cooking oil in a skillet over high heat. Add the tofu and cook until golden, about 4-5 minutes per side.
- When tofu is cooked, add the soy mixture. Coat the tofu and cook for another 4-5 minutes.
The tofu can be served with cooked Asian greens (bok choi comes to mind). Or you can be lazy like me and just put it on left over raw spinach. Spoon a little sauce on top and you’re done!
*Hint: Ginger can be frozen so that you have ‘fresh’ ginger available to cook with whenever you want. Take it out of the freezer 5-10 minutes before you want to use it. Using it still slightly frozen makes it easier to chop.