0 Picture
Ingredients
- Glaze:
- 28 oz soft tofu
- 3/4 cup cornstarch
- 1/4 cup yellow cornmeal
- Salt & pepper
- 3 tbs canola oil
- 1/2 cup water
- 1/2 cup rice wine vinegar
- 1/3 cup sugar
- 4 garlic cloves, minced
- 2 - 3 tsp Asian chili-garlic sauce
- 2 tsp cornstarch
- 1/4 cup minced fresh cilantro
Details
Preparation
Step 1
Slice the tofu into fingers, spread out onto paper towel lined baking sheet & let drain for 20 mins
Gently press the tofu dry w/paper towels
Adjust oven rack to middle position, place paper towel lined plate on rack & heart oven to 200 degrees.
Place wire rack over rimmed baking sheet.
Whisk the cornstarch & cornmeal together in shallow dish
Season the drained tofu w/1/4 tsp @ salt & pepper
Working w/a few pieces at a time coat the tofu thoroughly with the cornstarch mixture,p pressing to help it adhere, then transfer to the prepared wire rack
heat 2 tbs oil in large non stick skillet over medium-high heat til shimmering
Carefully lay half of the tofu in the skillet & cook til crisp & lightly golden on all sides, 10 -12 min
Using a spatula gently transfer the tofu to the plate in the oven
Return the skillet to med high heat & repeat w/the remaining 1 tbs oil & remaining tofu
Glaze:
Wipe out skillet w/paper towel, whisk all but cilantro together, pour into skillet
bring mixture to simmer over medium heat & cook til syrupy & reduced to abt 1 1/4 cups, 2 - 3 mins
Off heat stir in cilantro, return tofu to pan & turn to coat w/glaze
Season w/salt & serve immediately
Review this recipe