Ginger Soy Tofu

1 tablespoon (15 ml) extra-virgin olive oil
½ kg package firm tofu, rinsed, and sliced
1 cup (80 ml) low-sodium soy sauce
1 teaspoon (5 ml) minced ginger
3 cups (750 ml) cooked white rice

In a large pan, warm the oil over medium heat. Add the tofu and sauté for 5 minutes. In a small bowl, combine the soy sauce and ginger. Add half of the soy sauce mixture to the pan. Reduce heat to low and cook the tofu for 2 minutes. Flip the strips of tofu and add the remaining half of the soy sauce mixture. Cook for 5 minutes. Serve over hot cooked rice.