Asian Tofu by Andrea Nguyen

Author:Andrea Nguyen [Nguyen, Andrea]
Language: eng
Format: epub
ISBN: 978-1-60774-203-6
Publisher: Ten Speed Press
Published: 2012-02-27T16:00:00+00:00

NOTE

Refrigerate leftovers and return them to room temperature before reheating in a preheated 350°F toaster oven for 5 to 8 minutes, turning midway, until hot and gently sizzling.

Batter-Fried Tofu with Chile Soy Sauce ZHA DOU FU

SERVES 4 WITH 2 OR 3 OTHER DISHES

Many Asian cooks deep-fry tofu with a coating of cornstarch or flour but the most ethereal approach is a sheath of batter. During the brief time in the hot oil, the batter seals the tofu and allows it to get slightly custardy. Bite into a piece: it lightly shatters before revealing the creamy inside. Wonderful on its own, this batter-fried tofu becomes extra tasty dunked in tangy spicy soy sauce.

Chinese cooks often stuff a bit of minced fish or shrimp into the tofu before frying, but I have never found it to be as spectacular as it sounds. Keep it simple by just highlighting the tofu goodness. Enjoy with rice, a simple stir-fried or boiled green vegetable (dip it in the sauce, too!), and a light soup.

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