Prep time: 15 to 30 minutes
Cook time: 10 minutes
Ingredients
1 block (14 oz) firm or extra-firm tofu
2/3 cup cornstarch or flour
½ teaspoon salt
½ teaspoon pepper
¼ cup light soy sauce
½ teaspoon sesame oil
2 teaspoons rice vinegar
2 teaspoons caster sugar (or superfine sugar)
2 cloves garlic, minced
Vegetable oil
Directions
Line a plate with a folded paper towel and set the tofu block on top. Set a small plate on top of the tofu and weigh it down with something heavy. Leave pressed for 15 to 30 minutes.
Whisk soy sauce, sesame oil, rice vinegar, sugar and garlic in a small bowl. Set aside.
When tofu is ready, remove the weight and drain off the excess liquid. Pat the tofu dry and slice into cubes, thick rectangles, or sticks.
Transfer the tofu to a shallow dish and sprinkle with the salt and pepper. Toss to evenly season the tofu.
Lightly coat all the tofu pieces with the cornstarch or flour.
Set the skillet over medium-high heat and add a layer of oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan.
Add all of the tofu in a single layer. The tofu should sizzle upon contact; if not, wait a few minutes to let the pan heat before continuing.
At first the tofu will stick to the pan (unless you're using a nonstick skillet). Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.
Transfer the browned tofu to a cooling rack or drain on paper towel before moving to a serving plate.
Drizzle the dressing over the tofu and serve immediately.
Ingredients
1 block (14 oz) firm or extra-firm tofu
2/3 cup cornstarch or flour
½ teaspoon salt
½ teaspoon pepper
¼ cup light soy sauce
½ teaspoon sesame oil
2 teaspoons rice vinegar
2 teaspoons caster sugar (or superfine sugar)
2 cloves garlic, minced
Vegetable oil
Directions
Line a plate with a folded paper towel and set the tofu block on top. Set a small plate on top of the tofu and weigh it down with something heavy. Leave pressed for 15 to 30 minutes.
Whisk soy sauce, sesame oil, rice vinegar, sugar and garlic in a small bowl. Set aside.
When tofu is ready, remove the weight and drain off the excess liquid. Pat the tofu dry and slice into cubes, thick rectangles, or sticks.
Transfer the tofu to a shallow dish and sprinkle with the salt and pepper. Toss to evenly season the tofu.
Lightly coat all the tofu pieces with the cornstarch or flour.
Set the skillet over medium-high heat and add a layer of oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan.
Add all of the tofu in a single layer. The tofu should sizzle upon contact; if not, wait a few minutes to let the pan heat before continuing.
At first the tofu will stick to the pan (unless you're using a nonstick skillet). Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.
Transfer the browned tofu to a cooling rack or drain on paper towel before moving to a serving plate.
Drizzle the dressing over the tofu and serve immediately.
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