I found the recipe from food52 on cooking crispy tofu with a simple brown sauce. So far just tried the firm tofu but would like to try to soft tofu. Seems really convenient to keep tofu in the freezer. The brown sauce ingredients are not too exotic and not too many ingredients. The dish is nice served over white rice.
video on youtube
link Crispy Tofu recipe from Lucas Sin
Ingredients
- 1 lb firm tofu, frozen then thawed
- 1-2T neutral oil
- 1 shallot sliced thinly
- 2 scallions, whites cut thin, green 2 inch segments
- 1/2 thai red chile sliced thinly
- 2T light soy sauce
- 2t oyster sauce
- 1/2t white sugar
- 1t rice wine
- 1/2t msg or mushroom powder
- 1T corn starch or potato starch
Steps
- freeze 1 package 1lb extra firm tofu
- let thaw 1 day before using in fridge or keep on counter for 3 hours before using
- squeeze tofu to remove water gently without breaking tofu
- slice into about 10 pieces about 1/2 inch thick
- in bowl combine soy sauce, oyster sauce, sugar, rice wine, msg, 1/4c water
- in another bowl mix starch with 1T water stir with fork
- in a flat saute pan heat 1T neutral oil
- saute tofu about 3m each side, can gently press down, then remove tofu
- add additional oil 2t
- saute shallot, white part of scallions, chile until aromatic 1m
- add back tofu
- add combined sauce and swirl
- cook for about 3m
- remove tofu and add to plate, add green parts of scallions
- add small amounts of starch to thicken sauce
- cook for 1-2m to thicken sauce
- pour sauce over tofu and serve
