Monday, August 30, 2010

Twice Fried Tofu

Confucious says:
Anything good fried once is even better fried twice. 
Oh. That wasn't Confucius? It was something of a motto at the Big E? Huh...

Ok, so maybe this dish is better called "Stir-fried Fried Tofu".

1. Cut thin strips from a half a block of tofu. I prefer firm or extra firm for frying. Dry them with paper towels before liberally coating all sides in flour.
2. Heat some oil, preferably peanut, in a wok. When it gets nice and hot, fry those tofu strips until they are a lovely golden brown. You have to do it in batches, but that means you can use a lot less oil.
3. Choose veggies for your stir fry, and cut to appropriate size.
4. Clean the wok, when it has cooled slightly, so that the blacked flour goop on the bottom doesn't cloud your dinner. Add more oil and heat it back up.
5. While it heats, make the sauce. In a small bowl combine:
  • 1 part chili oil (to taste)
  • 1 part sesame oil
  • 1 part sugar
  • 1 part rice vinager
  • 1 part sherry or Chinese cooking wine
  • 4-8 parts soy sauce
6. Stir fry garlic and ginger for about 30 seconds. Add onion, cook until translucent. Add other vegetables. Finally, add tofu, then immediately, the sauce. If you want it thicker, add some corn starch or flour dissolved in a little water.  Serve hot, over rice. Eat the leftovers for lunch the next day.

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