Growing up, my mom has always made the best fried tofu. I took a slight twist in her recipie by making a sweet and salty glaze that is so quick and easy to add. Feel free to top this with some chili oil and green onions!
Prep Time
5 minutes
Cook Time
15 minutes
Serves
1-2
Ingredients
- 1 Pack Extra Firm Tofu
- 1 Tablespoon of cornstarch
- 3 Tablespoons of water
- 4 Tablespoons of Gluten Free soy sauce
- 1 Teaspoon Sesame Oil
- 2 Tablespoons of Sugar (or sweetener of choice)
- 2-3 cloves of chopped garlic
- Oil for pan frying
- Salt
- Garlic Powder
- Optional:
- White Pepper
- 1 Teaspoon Shaoxing Cooking Wine
Steps
1
Pour some oil into a pan on high and let it heat up while you chop the tofu. Next, drain and chop your tofu. I like to do this by cutting the block in half horizontally, then into strips vertically but do this any way you like!
2
When the pan is hot, add your tofu in. Be careful because it may splatter! Let this set in the pan until you see the edges start to turn golden brown. Season it with the optional white pepper and garlic powder.
3
Crush and chop the garlic, and add it into a small bowl (this will be for the sauce). Add the liqiud ingredients, as well as the cornstarch and sugar into the same bowl and stir to combine.
4
Flip the tofu over and let the other side reach a crispy golden brown. Once both sides are cooked, drain any excess oil and turn the heat down to medium. Add the sauce.
5
Slowly move the sauce and tofu around and coat both sides of the tofu. When the sauce turns dark and sticks to the tofu it is ready to eat!