Best Vegetarian and Vegan Asian Recipes from Mama Li's Kitchen by Sarah Spencer

Author:Sarah Spencer [Spencer, Sarah]
Language: eng
Format: epub, mobi
Publisher: The Cookbook Publisher
Published: 2015-06-29T05:00:00+00:00

Ingredients

1 14-16 ounce package extra firm tofu, cut into chunks and thoroughly dried.

1 egg, beaten

1 teaspoon sesame oil

¼ cup unseasoned Japanese bread crumbs

½ teaspoon corn starch

¼ cup light sesame seeds

1 tablespoon sesame seeds

1 cup peanut oil

Rice for serving

Drizzle Sauce

¼ cup soy sauce

1 tablespoon honey

2 tablespoons orange juice

3 garlic cloves, crushed and minced

½ teaspoon fresh ginger, grated

Directions

Arrange the tofu out on a layer of paper towels, giving them the opportunity to dry further while the rest of the preparation begins.

In a small bowl combine beaten egg and sesame oil. Whisk until well blended.

In another bowl, combine Japanese breadcrumbs, cornstarch, light sesame seeds, and dark sesame seeds.

Before cooking the tofu, prepare the drizzle sauce. In a bowl, combine the soy sauce, honey, orange juice, garlic and ginger. Mix well and set aside until ready to serve.

In a wok or sauté pan, heat ½ cup of peanut oil over medium-high heat.

Working one piece at a time, coat tofu first in egg mixture and then into bread crumb and sesame mixture, making sure each piece is well coated. Set on a plate and continue with the rest of the pieces.

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