Spicy Asian Glazed Tofu
by Caren McSherry
With personal diets going in every direction it is necessary to have your recipe repertoire well equipped in order to keep all family and friends happy. This recipe will comfort all the vegetarians in your life. Tofu is a great source of protein and contains 8 essential amino acids. I have never been a fan of tofu, perhaps it was in the preparation. This is worth the try.
Ingredients:
- 1 pound firm tofu
- 2/3 cup rice flour
- 1/3 cup grapeseed oil for frying
- 1/4 cup soy sauce
- 2 teaspoons chili paste
- 1 tablespoon freshly grated ginger
- 2 garlic cloves, minced
- 2 tablespoons grapeseed oil
- 1/4 cup toasted sesame oil
Method:
1. Drain the liquid from the tofu, cut into 1 inch squares, dredge in the rice flour and shake off the excess. Set aside until ready to serve.
2. In a small bowl, mix the soy, chili paste, ginger, garlic and grapeseed oil. Set aside. This mixture can be prepared up to 3 days before serving, or you can double up and save it for when the tofu urge hits.
3. To serve, heat the 1/3 cup grapeseed oil in an 11 inch non-stick fry pan until medium hot. Add the dredged cubes of tofu taking care not to overcrowd, leaving space between each so they crisp and not steam. Turn the tofu as it browns so each side is evenly crispy. Once all the tofu is cooked, with the heat on medium, pour in the reserved sauce, toss the pan or turn each piece to coat. The mixture will immediately thicken and glaze the tofu cubes. Turn the heat off right away and transfer to your serving plate, pour any excess sauce over top and top with the sesame seeds. Serve hot.
Serves 6-8
Note: The easiest way to mince ginger is to freeze it. When I bring ginger home from the store, I peel it and place into a ziplock freezer bag and freeze. When a recipe calls for minced ginger, I remove the frozen piece of ginger and grate it with a microplane. The ginger grates like a soft, beautiful, powder. It dissolves in sauces and marinades beautifully. You will never go back to manual chopping again.
Copyright (c) Caren McSherry
2. In a small bowl, mix the soy, chili paste, ginger, garlic and grapeseed oil. Set aside. This mixture can be prepared up to 3 days before serving, or you can double up and save it for when the tofu urge hits.
3. To serve, heat the 1/3 cup grapeseed oil in an 11 inch non-stick fry pan until medium hot. Add the dredged cubes of tofu taking care not to overcrowd, leaving space between each so they crisp and not steam. Turn the tofu as it browns so each side is evenly crispy. Once all the tofu is cooked, with the heat on medium, pour in the reserved sauce, toss the pan or turn each piece to coat. The mixture will immediately thicken and glaze the tofu cubes. Turn the heat off right away and transfer to your serving plate, pour any excess sauce over top and top with the sesame seeds. Serve hot.
Serves 6-8
Note: The easiest way to mince ginger is to freeze it. When I bring ginger home from the store, I peel it and place into a ziplock freezer bag and freeze. When a recipe calls for minced ginger, I remove the frozen piece of ginger and grate it with a microplane. The ginger grates like a soft, beautiful, powder. It dissolves in sauces and marinades beautifully. You will never go back to manual chopping again.
Copyright (c) Caren McSherry
