Tofu with Soy-Ginger Sauce Recipe

Heat 1/2 cup oil in a frying pan. Fry tofu until golden brown. Drain on paper towels and set aside.

Heat remaining oil in a saucepan. Sauté garlic, onions, ginger, leeks, and mushrooms.

Add rice vinegar, rice wine, soy sauce, brown sugar, water, and bouillon cube. Mix well and bring to a boil. Season to taste with salt and pepper.

Add snow peas and fried tofu. Lower heat and simmer for 2 to 3 minutes. Add dissolved potato starch and simmer until thick.

Transfer to a serving dish and garnish with kinchay leaves. Drizzle with a few drops of sesame oil. Serve with steamed rice.