Crispy Asian Tofu
Ingredients
Scale
- 1 container of extra firm tofu
- 1 tablespoon chili paste
- ¼ cup sweet and sour sauce
- 1 teaspoon rice wine vinegar
- 2 teaspoons soy sauce
- ½ cup cornstarch + extra just in case
- ¼ cup vegetable oil
Instructions
- First, turn the tofu on its side and slice the tofu into five sections. Turn the tofu back over and use the knife to cut a “X”, then make another two slices to make a “t”. You could leave it at this step and have large triangular tofu or you can cut them into smaller triangular like the above picture.
- Next, place the tofu in a clean hand towel, wrap it up, and gently squeeze so that some of the liquid is released from the tofu. If the towel is really wet place the tofu in a new towel, wrap it up, and set it to the side.
- In a medium sized bowl whisk together 1 tablespoon chili paste, ¼ cup sweet and sour sauce, 1 teaspoon rice wine vinegar, and 2 teaspoons soy sauce.
- Remove the tofu from the towel and fold the tofu into the sauce gently until all of the tofu is coated.
- In a small bowl pour ½ cup of cornstarch, place a few of the tofu into the cornstarch, then into a sifter to shake out any extra cornstarch, then place them onto a plate. Continue to do this until all of the tofu has been coated – feel free to add more cornstarch to the bowl as needed.
- Place a large pan on the stove and pour in enough vegetable oil to coat the majority of the pan, about ¼ cup, and turn the heat to medium.
- Once the oil begins to simmer turn the heat down to medium low and place the tofu in the pan – there’s a lot of tofu and not a lot of pan so you might have to cook the tofu in several batches. Cook the tofu until both sides are golden brown and crispy.
- I usually turn the oven to 350° and place the cooked tofu on a baking sheet lined with foil to keep it warm while the rest of the tofu is cooking.
- Serve warm over rice with vegetables and your favorite Asian sauce or turn it into Sweet and Sour Tofu.
Find it online: https://domesticallyblissful.com/crispy-asian-tofu/
