This recipe is from Caren’s inspiring new cookbook Starters, Salads, and Sexy Sides.  Caren was never a fan of tofu (that’s putting it mildly!), but this crispy, super flavourful tofu that she created was a game change for her.  Serve it as an appetizer or with a stir fry.  It’s delicious.

 

 

Tofu

1 lb firm tofu

1/2 cup rice flour

1/3 cup roasted grapeseed oil, for frying

 

Sauce

2 Tbsp soy sauce

2 Tbsp roasted grapeseed oil

2 Tbsp toasted sesame oil

1 Tbsp grated ginger

2 cloves garlic, minced

2 tsp chili paste

 

1. Drain the liquid from the tofu, pat dry, and let sit for 10 minutes in paper towel to draw out most of the moisture.  Cut into 1-inch blocks.  Dredge the blocks in the rice flour and shake off the excess.  Set aside.

2. To make the sauce, mix the soy sauce, grapeseed oil, sesame oil, ginger, and chili paste together in a small bowl, then set aside. This mixture can be prepared up to 3 days before serving and kept in the refrigerator.

3. Heat the grapeseed oil in a large nonstick fry pan over medium heat.  When the oil is hot, add the flour-dredged blocks of tofu, taking care not to overcrowd them, and leaving enough space between so they crisp and do not steam.  Fry in batches, turning the tofu as it fries so each side is evenly browned, about 2 to 3 minutes per side.  Remove to a paper-towel-lined plate as the tofu cooks.  Once all the tofu is cooked, use a paper towel to mop up the frying oil from the pan.  Return all tofu blocks to the pan.

4. With the heat on low, pour in the sauce and toss the pan to ensure all the tofu blocks are well coated.  The mixture will immediately thicken and glaze the tofu.  Remove from heat right away, transfer the tofu to a serving plate, and pour any excess sauce over top.