• 2 scallions, (white and green parts separated and chopped)
• 3 garlic cloves, (minced)
• 2 teaspoons freshly grated ginger
• 0.67 cup water
• 1 tablespoon soy sauce, (plus more to taste (I used 2 tablespoons))
• 1 tablespoon organic granulated sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sambal oelek
• 1 tablespoon cold water
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 1 (15 ounce) package super firm or extra firm tofu (Note 1), (drained and cut into 1-inch triangles (Note 2))
• Cooked rice, (for serving)
Steps
Step 1Place the beans into a small bowl and cover them with hot water. Let them soak for 1 hour.
Step 2Drain the beans then mash them with a fork.
Step 3Heat 1 tablespoon of oil in a small saucepan.
Step 4When the oil is hot, add the white parts of your scallions, along with the garlic and ginger. Sauté everything for about 1 minute, until very fragrant.
Step 5Stir in 2/3 cup of water, along with the mashed beans, soy sauce, sugar, rice vinegar, and sambal oelek.
Step 6Raise the heat and bring the mixture to a simmer. Lower the heat and let it cook at a low simmer for 10 minutes.
Step 7While the sauce simmers, coat the bottom of a medium skillet with the remaining tablespoon of oil and place it over medium heat.
Step 8When the oil is hot, add the tofu pieces in an even layer. Allow them to cook for about 10 minutes, flipping halfway through, until golden brown on both sides.
Step 9After the sauce has simmered for 10 minutes, stir the cold water and cornstarch together in a small container, then add the mixture to the sauce.
Step 10Bring the sauce back to a simmer. Once it thickens up (after about 30 seconds), remove the pot from heat and stir in the sesame oil.
Step 11Carefully pour the sauce into the skillet with the tofu. It should quickly come to a simmer. Stir everything to combine, then remove the skllet from heat and add the green parts of your scallions.
