Delicious and simple to prepare 2-layer cheesecake bites. These 1-inch bites work well for gatherings. Most people will eat three or four at a time, so they won’t last very long. Create a ton of them!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 3 tablespoons canola oil
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger root
- 1 lime
- 1 tablespoon tamari, or to taste
- 2 pounds firm tofu
Instructions
- Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
- Squeeze lime juice over tofu before serving.
Reviews
Sorry but I found it tasteless.
A nice gluten free recipe. Very good and easy. I did change it up a bit. I used sesame oil, then made a marinade out of the ingredients adding some chili peppers and baked it. The lime was a great addition, it goes so nicely with the garlic and ginger. Thank you Syd for your recipe.
Made it for the first time. After reading reviews I decided to add sliced baby carrots, green beans, 1tbsp peanut butter and 1tbsp massaman curry paste to last 10 mins of cooking time. Delicious!! Served with white rice.
Great tofu recipe! I also added onions as one of the comments recommended, as well as extra garlic. This is the first tofu I had my parents try and they loved it as well.
This was my first time making a tofu dish – I’m trying to find ways to prepare it so that I’ll actually enjoy tofu instead of plug my nose and swallow. I found that the ginger and garlic burned by the time the tofu was cooked (20-30 min) and by the time everything it was done, the dish didn’t have much flavor. It smelled amazing all the way though but fell flat on delivery. Any suggestions for next time?
This had absolutely no flavor.
It was alright, not great, but pretty good.
I would at least triple everything but the tofu next time. Cooking it in a cast iron skillet made the outside perfectly crispy
I give it 3 stars due to it being bland. I followed the directions as is and then added extra garlic, ginger, and soy sauce at the end. Once I tippled the garlic, ginger, and tamari, added a pinch of red pepper flakes, I LOVED IT! I also used extra firm Tofu. Served with steamed rice and vegetables.
The combination of garlic and ginger was amazing with tofu. There a just a few things I had to change so that the dish actually had flavor. I have found that when eating food with rice it needs a little more salt so you can actually still taste the protein. I added a 1/2 teaspoon of soy sauce to add to the flavor. I personally really like a little bit of sesame oil for all of the tofu dishes I make and I also added sesame seeds based on the recommendation from another reviewer. I will definitely be making this dish again…or at least my variation of it! 🙂
This is a great basic recipe for creating tofu stir-fry for dinner. I have little experience cooking tofu- and this came out great. I added snow peas and a spicy peanut sauce during the last 5 mins of cooking time. Served over rice noodles. Yummy!
Fabulous!! I will have to play around with this recipe a little because the tofu didn’t cook like I wanted it to. I’m going to try to make triangles instead of cubes or maybe not try to cook so many at once. Thanks for the awesome recipe!
Wonderful recipe! I Added shredded carrots and soy sauce, very tasty! Going to try adding peanut butter next time!
We liked it. I only wish I knew why you cook the tofu for so long. I would think it would absorb the garlic/ginger oil imediatlly and and heat through in about ten minutes.
Plain. Really, really plain. In order to not have to throw it out I made a lot of changes to the recipe. I added soy sauce, more ginger, more garlic, some sambal olek, some frozen veggies (peas & carrots is what I had on hand), some chopped up water chestnuts and then some dashes of sesame oil at the end of cooking. It wasn’t amazing with my changes but at least we could eat it.
yum, i have made it a few time, modifying it here and there… good every time… nice and basic, lends itself to flexibility
Best way I have made tofu! I advise salting to taste.
My husband like this more than I. I would give it 3. Not bad, but I agree with others that it’s a bit bland. I only used one 14oz. container of tofu and used the full amount of everything else. Next time I’m going to double the ginger, garlic and tamari. I also added broccoli to the pan to steam for the last 10 minutes. It’s definitely worth another try!
If you are a tofu lover this easy recipe will be a staple in your house. As I did not have fresh ginger, I used powdered, and I did not have tamari so I use soy sauce. What is especially great about this recipe is you can really flavor it to taste. I added scallions, smoked paprika, and some chili sauce as I like it hot. This would be great served over noodles or rice. You could marinate the tofu in the tamari for an hour instead of cooking it for 30 min for softer tofu.
I followed this recipe exactly, except I only used 24 oz of tofu, rather than 32. It still turned out pretty bland, and did not look nearly as seasoned as the picture shows. I ended up adding some rice I had cooked the previous day to the skillet with the tofu, and cooked some broccoli & baby corn to add to it. I also added a bit of basil, parsley, and black pepper and it turned out pretty nicely. I would make this again, but only if I cooked it the way I did this time. If it was that bland with 24 oz of tofu, I can’t imagine how it would be if I used the recommended 32oz.
Rerally great! Left out the tamari, didn’t have any. Also forgot to squirt with lime juice, and instead added soy sauce. Sauteed exra ginger and garlic for more zing. Only used 1 lb tofu, which made more than enough for a family of 4. Served over cooked rice and stir fry veggies such as green pepper, carrots, mushrooms, onions, and pineapple. I used this as the main course, with Easy Japanese Steakhouse Soup by Cooking kid for an “appetizer”. Yum, yum, yum, yum!