We had leftover tofu in the fridge from the other time I made miso soup. I wanted to get rid of it before it went bad and the first thing that came to my mind was a Filipino dish called Tokwa't Baboy (Tofu and Pork). But all I really wanted was the tofu!
Fried Tofu with Dipping Sauce
For the Tofu
ingredients:
• 14 oz Nasoya Organic Firm Tofu
• ¼ cup cornstarch
• ¼ cup peanut oil (or any neutral, high smoke point oil such as canola) + more if needed
• kosher salt
• freshly ground black pepper
ingredients:
• 14 oz Nasoya Organic Firm Tofu
• ¼ cup cornstarch
• ¼ cup peanut oil (or any neutral, high smoke point oil such as canola) + more if needed
• kosher salt
• freshly ground black pepper
instructions:
1) Cut the tofu width-wise: Turn the tofu on its side and slice it in half so that you have 2 thinner blocks rather than one thick block.
2) Place the tofu on a couple of sheets of paper towel, then top it with a few sheets more of paper towel. Lightly press down to drain some of the liquid out. Replace the towels with new ones and set some type of weight on top of the tofu, like a cutting board topped with canned goods. Leave it alone for 15 minutes, replacing the paper towels halfway through.
3) Add cornstarch on a plate. Cut the tofu into cubes, season with salt and pepper on all sides. Roll the cubes in cornstarch to give it a light coating.
◘ tip: Alternatively, you can add cornstarch in a zip top bag, then add the tofu in the bag, seal the bag and shake to coat.
4) Preheat oil in a nonstick pan over medium-high heat. Add tofu cubes to the pan one at a time to avoid overcrowding. Cook one side for 4 minutes, undisturbed. Flip the cubes and cook for 3 minutes, undisturbed. Toss the cubes around for 2 minutes, then transfer to a paper towel-lined plate and lightly sprinkle salt over the top. Repeat cooking process for the rest of the tofu cubes.
◘ tip: Add more oil if needed before adding in the next batch of tofu. Be careful of oil splatter.
5) Transfer cooked tofu to a serving dish and serve with dipping sauce.
1) Cut the tofu width-wise: Turn the tofu on its side and slice it in half so that you have 2 thinner blocks rather than one thick block.
2) Place the tofu on a couple of sheets of paper towel, then top it with a few sheets more of paper towel. Lightly press down to drain some of the liquid out. Replace the towels with new ones and set some type of weight on top of the tofu, like a cutting board topped with canned goods. Leave it alone for 15 minutes, replacing the paper towels halfway through.
3) Add cornstarch on a plate. Cut the tofu into cubes, season with salt and pepper on all sides. Roll the cubes in cornstarch to give it a light coating.
◘ tip: Alternatively, you can add cornstarch in a zip top bag, then add the tofu in the bag, seal the bag and shake to coat.
4) Preheat oil in a nonstick pan over medium-high heat. Add tofu cubes to the pan one at a time to avoid overcrowding. Cook one side for 4 minutes, undisturbed. Flip the cubes and cook for 3 minutes, undisturbed. Toss the cubes around for 2 minutes, then transfer to a paper towel-lined plate and lightly sprinkle salt over the top. Repeat cooking process for the rest of the tofu cubes.
◘ tip: Add more oil if needed before adding in the next batch of tofu. Be careful of oil splatter.
5) Transfer cooked tofu to a serving dish and serve with dipping sauce.
For the Dipping Sauce
ingredients:
• 2 tbsp onion, diced
• 1 garlic clove, minced
• 1 scallion, chopped
• 3 tbsp rice vinegar
• 2 tbsp low sodium soy sauce
• ½ tsp hot chili oil
• ¼ tsp ground black pepper
• 1/8 tsp kosher salt
• 1/8 tsp sugar
ingredients:
• 2 tbsp onion, diced
• 1 garlic clove, minced
• 1 scallion, chopped
• 3 tbsp rice vinegar
• 2 tbsp low sodium soy sauce
• ½ tsp hot chili oil
• ¼ tsp ground black pepper
• 1/8 tsp kosher salt
• 1/8 tsp sugar
instructions:
1) Mix all the ingredients in a bowl. Serve with fried tofu.
1) Mix all the ingredients in a bowl. Serve with fried tofu.
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