I don’t think you will be disappointed!
1 brick extra firm tofu
3 – 4 TBS cornstarch
1 – 2 TBS canola or vegetable oil
For the Sauce
1/2 cup brown sugar
3 TBS hoison sauce
3 TBS rice vinegar
3 TBS ketchup
2 TBS soy sauce
1/2 cup water
2 shakes (or more) of red pepper flakes
1 TBS sesame oil
4 green onions, chopped
3 TBS fresh ginger, finely chopped
Drain tofu of excess water. I usually put the tofu on a large plate with stack of paper towels under it to absorb the water. I put paper towels on top also and used a chopping block with a large heavy bowl on it for pressure to drain the tofu. This will take between 15 and 20 minutes.
While waiting for the tofu to drain combine the first 7 ingredients in a bowl. Set aside.
Heat a skillet on medium (I love to use a cast iron skillet and recommend that) with about 1/4 inch oil inside. I used canola oil but vegetable oil will work too. Once your tofu has drained slice it into 1/2 inch
blocks and cut those into thirds. Coat each cube lightly with cornstarch and place in frying pan until browned and crisp. Remove and drain on paper towels.
Wipe skillet clean and add your sesame oil. Add ginger and green onions until fragrant, about 1 minute. Add sauce mixture and bring to a boil. Let simmer for 2 minutes and then add tofu and toss to coat with sauce. Add additional green onions if desired. I serve this on top of basmati rice.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
