a delicious tofu
Tofu was on sale this week, so I picked up lots. This was my second attempt at tofu and it was sooooo much better than the first attempt. I re-imagined the family recipe for Chinese chicken wings (which we usually have on Christmas Eve and that I have missed out on for the past few years) and came up with this recipe
Ingredients:
1 16 oz package of extra-firm tofu
1/2 C flour (actually, you could probably get away with less, I had lots left over)
olive oil
salt
pepper
egg
Teriyaki Sauce
2 oz soy sauce
4 oz water
1/3 c brown sugar
2 cloves garlic, minced
1 T fresh grated ginger (or 1/8 T ground ginger)
Directions:
1. Drain tofu and squeeze out as much water as possible with paper towels. Slice into 1/2 inch strips, then cut again if you'd prefer smaller pieces.
2. Bake at 350 for 15-20 minutes to dry out tofu.
3. Heat about 3 T of olive oil in frying pan over medium (i used a dash of sesame seed oil as well since I had it, but it's not necessary). While it is heating, whisk egg in a bowl with 2 T of teriyaki sauce and prepare a plate of flour, salt and pepper (to taste) for dipping the tofu.
4. Preheat the oven to 450.
5. Dip tofu pieces in egg, then flour (shake off the excess) and place in oil. Fry until both sides are golden brown, then drain on paper towels. Add more oil as needed.
6. When all the pieces have been battered and fried, place the fried tofu in a casserole dish. Pour teriyaki sauce over the tofu, then bake for 5 minutes. Flip the tofu pieces, then bake for another 5 minutes.
I served it over rice and steamed broccoli and it was sooooo yummy. As usual, I didn't think to take a photo until it was too late and it was all eaten up.
Ingredients:
1 16 oz package of extra-firm tofu
1/2 C flour (actually, you could probably get away with less, I had lots left over)
olive oil
salt
pepper
egg
Teriyaki Sauce
2 oz soy sauce
4 oz water
1/3 c brown sugar
2 cloves garlic, minced
1 T fresh grated ginger (or 1/8 T ground ginger)
Directions:
1. Drain tofu and squeeze out as much water as possible with paper towels. Slice into 1/2 inch strips, then cut again if you'd prefer smaller pieces.
2. Bake at 350 for 15-20 minutes to dry out tofu.
3. Heat about 3 T of olive oil in frying pan over medium (i used a dash of sesame seed oil as well since I had it, but it's not necessary). While it is heating, whisk egg in a bowl with 2 T of teriyaki sauce and prepare a plate of flour, salt and pepper (to taste) for dipping the tofu.
4. Preheat the oven to 450.
5. Dip tofu pieces in egg, then flour (shake off the excess) and place in oil. Fry until both sides are golden brown, then drain on paper towels. Add more oil as needed.
6. When all the pieces have been battered and fried, place the fried tofu in a casserole dish. Pour teriyaki sauce over the tofu, then bake for 5 minutes. Flip the tofu pieces, then bake for another 5 minutes.
I served it over rice and steamed broccoli and it was sooooo yummy. As usual, I didn't think to take a photo until it was too late and it was all eaten up.