Monday, October 11, 2010

Meatless Monday! Crispy Tofu

I've had this recipe torn out of the Family Fun magazine for over a year now! I'm not sure what took me so long to make this because it was scrumptious! My kids are still not digging tofu, though, despite my best efforts at introducing them to a variety of ways to eat it. I really thought this would grab them. Nope! Not even cut up in these cute little cubes and served with tooth picks! Not even after depriving them of an after school snack so they'd be super duper hungry!

So, while I highly recommend this recipe, if you're not serving it to kids, I wouldn't do the little cubes. It made the cooking more labor intensive, flipping all those buggers. I may have carpal tunnel syndrome now, too. I'd leave it in long strips or even big slices.

  • 1 (14-ounce) package extra-firm tofu
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh lime juice
  • 1 teaspoon sugar
  • 3/4 cup cornstarch
  • 2 eggs, lightly beaten
  • 1 1/2 cups panko (Japanese bread crumbs found in the ethnic food aisle of supermarkets)
  • 1/3 cup canola oil
  • 1/2 cup chicken broth
  • 1 1/4 teaspoons cornstarch
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/3 teaspoon toasted sesame oil
  1. FOR THE TOFU: Drain the tofu, then press it with paper towels toremove excess water. Cut the tofu into O-inch cubes.

  2. Combine the soy sauce, lime juice, and sugar in an 8-inch-square baking dish. Add the tofu cubes and turn them to coat all sides. Set the cubes aside to marinate for 30 minutes, turning them once halfway through.

  3. For dredging, make an assembly line of three small dishes: the first containing the cornstarch; the second, the egg; and the third, the panko. Toss each tofu cube lightly in each dish, in the order listed. Set the cubes aside on a plate until all are coated.

  4. Line a baking sheet with paper towels and heat the oven to 200ยบ. Heat a 10- to 12-inch nonstick skillet over medium heat. Add the oil, then the tofu cubes to the pan. Fry them on one side until golden and crisp, then continue cooking them until all sides are golden, using tongs to turn them, about 6 minutes total. Transfer the cubes to the paper towel-lined baking sheet and place it in the oven to keep the tofu warm.

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