Fried Tofu
w/Ginger Sauce
Makes 4
servings
1 14 oz. container of extra-firm tofu,
drained
kosher salt
fresh ground pepper
2 eggs
1 cup flour
˝ cup Japanese bread crumbs (panko)
2 Tbs vegetable oil
- To cut the tofu for frying, hold a chef's knife parallel to the
cutting board and cut the block in half horizontally to form two
rectangular planks.
- Layer 3 paper towels on a cutting board. Place to tofu onto the paper towels and put another layer of
towels on top and gently press the tofu planks to remove excess moisture.
- Cut each plank into four
rectangles to make a total of 8.
Season each piece with salt and pepper.
- In a bowl, whisk the eggs.
- On a plate, combine the flour and the panko.
- Heat a non-stick skillet with the oil until hot but not
smoking.
- Dip the tofu pieces in the egg, drain, then dip in the flour-crumb
mixture. Cook, turning once until
golden brown, 2-3 minutes on each side.
- Place the fried tofu onto warm plates and drape with the Ginger
Sauce.
Ginger Sauce
4 tsp fresh ginger, chopped fine
2 cloves garlic, chopped
2 Tbs vegetable oil
1 Tbs soy sauce
1/3 cup vegetable broth
1 Tbs Chinese rice wine or dry sherry
1 ˝ tsp sugar
1 tsp sesame oil
1 tsp cornstarch dissolved in 2 tsp
cold water
- In a small saucepan, place the ginger, garlic, and oil. Heat over medium-low heat and cook for
2 minutes.
- Add the remaining sauce ingredients and heat, stirring until the
sauce thickens.
