1large napa cabbage sliced fairly thinlyor bok choy would be great too
1onion very thinly sliced
1" piece of gingergrated or the juice squeezed for the juice
2tbspmirinor 2 tsp sugar and a little water
1recipe Citrusy Tofuthinly sliced(recipe above)
Sesame oil and seeds to serve
Rice noodles or rice to serve
For the tofu:
Press tofu very well while wrapped in a towel. I usually do this using my two cast iron pans on top of the tofu block wrapped in a towel for at least an hour. Then slice the tofu in about 1/4" thick slices. Mix the marinade in a small container and then place the tofu slices inside. If needed to cover the tofu add more liquid(either citrus juice, soy sauce, or a little bit of water). Make sure the marinade is getting in between the pieces of tofu as well. Cover and place in the fridge overnight, or at least 1 hour.
Preheat the oven to 400 degrees. Drain the tofu slices and place on a baking sheet and place in the oven for about 25 minutes, flipping once just past halfway through the baking time. Be careful not to burn any thin edges. When done, remove from the oven and let cool while assembling the rest of the ingredients or serve immediately with a different meal.
For the stir fry:
In a large skillet heat the oil over medium high heat. Once hot add the onion and turn the pan down to medium. Cook for a few minutes then add the grated ginger and stir around(if using just the juice, add later when adding the soy sauce). Add the napa cabbage and stir(if you separate the large stalk pieces from the bottom of the head of cabbage from the more leafy pieces at the top, add those first and cook for 2-3 minutes before adding the rest). After it's been well stirred add 2 tablespoons of water and put a lid over the pan to steam the cabbage.
Only leave the lid on for a couple minutes as you don't want it to overcook. Once it's cooked for a few minutes, add the soy sauce and mirin and the cooked tofu that has been sliced again into thin strips. Mix well and heat through then serve over rice or rice noodles or just by itself with a small dash of toasted sesame oil and sesame seeds over top.
This dish may seem like it's going to be very salty, but I purposely don't thicken the sauce with cornstarch or any other thickeners so some of the sauce is left behind in the pan and only a small amount is left to flavor the dish.