14 oz. extra firm organic tofu
2 T oil
2 tsp. finely minced garlic
2 tsp. finely grated ginger root
1 cup scallions, sliced into 1-2 inch pieces. This is about 1 bunch green onions. (Keep white parts separate from green parts).
3 T chicken stock or vegetable stock
1 1/2 T soy sauce
For maximum flavor with tofu, I cut the garlic and ginger much smaller and left it in the finished dish.
Remove tofu from package and drain in a colander in the sink for a few minutes. Then cut tofu into slices about 3/4 - 1 inch thick. Put each slice between two paper towels and press down on it so most of the liquid is absorbed into the towel, then cut tofu into square cubes.
Put wok or heavy frying pan on stove and preheat pan until it feels hot when you hold your hand over it. Add oil and heat until shimmering. Then add garlic and ginger, cook about 10 seconds, and quickly add tofu cubes and white pieces of green onion. Cook, stirring occasionally until the tofu is quite browned. I cooked it about 7-10 minutes to get the tofu as brown as you see in the photo.
When tofu is well browned, add the stock and cook, stirring, until it is mostly evaporated. Add the green parts of green onions and cook about 30 seconds. Add soy sauce and stir to distribute. Turn off heat, put tofu and onions on a serving plate. Serve hot.