Authentic Recipes from China by Kenneth Law & Lee Cheng Meng & Max Zhang

Author:Kenneth Law & Lee Cheng Meng & Max Zhang
Language: eng
Format: epub
ISBN: 978-1-4629-0534-8
Publisher: Tuttle Publishing

Crispy Fried Tofu

Tender blocks of tofu in a light, crispy coating served with a hot and sweet sauce.

1 lb (450 g) firm tofu

1/2 cup (80 g) flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 eggs, lightly beaten

1 cup (70 g) unseasoned breadcrumbs

Oil for deep-frying

2 spring onions, sliced

Dipping Sauce

1/2 cup (125 ml) water

1 cup (200 g) sugar

1/2 cup (125 ml) rice vinegar

1 fresh red chili, deseeded and minced

3 cloves garlic, minced

2 tablespoons plum sauce or apricot jam

1 To make the Dipping Sauce, combine the water, sugar, and rice vinegar in a small pan. Bring to a boil, reduce heat to low and cook until thick, about 30 minutes. Stir in the remaining Sauce ingredients, remove from the heat, and leave to cool.

2 Drain the tofu and wrap in several layers of paper towels, applying light pressure to remove the excess liquid. Cut into 2 in (5 cm) cubes and set aside.

3 Mix the flour, salt, and pepper in a small bowl. Dredge the tofu pieces in the flour mixture, dip in the beaten egg. and coat with the breadcrumbs.

4 Heat the oil in a wok over medium-high heat and deep-fry several pieces of tofu at a time until golden brown, about 5 seconds per side. Remove from the oil with a slotted spoon and drain on paper towels. Repeat until all the tofu pieces are fried. Top the tofu with sliced spring onion and serve with the Dipping Sauce.

Serves 4 Preparation time: 10 mins Cooking time: 30 mins

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.