Crispy Tofu With Two Sauces

By The Canadian Living Test Kitchen

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Crispy Tofu With Two SaucesUse the remaining ginger-flavoured oil to stir-fry sliced red peppers and snow peas for a colourful, tasty side dish.2 user reviews.

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Crispy Tofu With Two Sauces
Photography by Jodi Pudge

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	440440 cal
pro	17 g17g pro
total fat	33 g33g total fat
sat. fat	5 g5g sat. fat
carb	20 g20g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	823 mg823mg sodium
potassium	230 mg230mg potassium
% RDI:	-
calcium	1717 calcium
iron	1616 iron
vit A	11 vit A
vit C	22 vit C
folate	1212 folate

Use the remaining ginger-flavoured oil to stir-fry sliced red peppers and snow peas for a colourful, tasty side dish.

Ingredients

1 lb medium-firm tofu 1 1lb lbmedium-firm tofu
1/2 cup peanut oil 1/2 1/2cup cuppeanut oil
1/2 cup cornstarch 1/2 1/2cup cupcornstarch
Green Onion Ginger Sauce:
3 green onions , finely chopped3 3green oniongreen onions, finely chopped
2 tbsp grated fresh ginger 2 2tbsp tbspgrated fresh ginger
1 tsp kosher salt 1 1tsp tspkosher salt
1/4 cup peanut oil 1/4 1/4cup cuppeanut oil
Spicy Soy Sauce:
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
1 tbsp water 1 1tbsp tbspwater
1 tsp seasoned rice vinegar 1 1tsp tspseasoned rice vinegar
1/4 tsp grated fresh ginger 1/4 1/4tsp tspgrated fresh ginger
1/4 tsp sriracha sauce 1/4 1/4tsp tspsriracha saucesriracha sauce or chili paste
1/4 tsp liquid honey 1/4 1/4tsp tspliquid honey

Preparation

Cut tofu into 4 equal slices, about 1 inch (2.5 cm) thick. Place, cut side down, on triple-thickness paper towel to drain; let stand for 20 minutes. Pat dry.

Green Onion Ginger Sauce: Meanwhile, in 2-cup heatproof glass measure, combine green onions, ginger and salt. In small saucepan, heat oil over medium-high heat just until ripples form on surface; pour over onion mixture until sizzling. Stir to combine. Let cool for 5 minutes. Drain off 2 tbsp of the oil and reserve for another use. Set sauce aside.

Spicy Soy Sauce: In small bowl, combine soy sauce, water, vinegar, ginger, sriracha and honey. Set aside.

In 10-inch (25 cm) skillet, heat oil over medium heat. Coat tofu all over with cornstarch; fry, turning once, until golden and crispy, 8 to 10 minutes. Serve with sauces.

Source : Canadian Living Magazine: May 2011