Crispy Tofu with Sweet Scallion Sauce
Ingredients
- 3 blocks extra firm tofu (240g each)
- Canola or other neutral oil for frying
Batter
- 1/2 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup room temperature water
Breading
- 2 cups Japanese breadcrumbs or breadcrumbs of choice
Preparation
Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also opt to use a tofu press. Slice the tofu into any shape you like but I sliced mine into rectangles.
In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency. In another bowl or plate, add in the bread crumbs.
One by one, dip each tofu into the batter then coat in the breadcrumb mixture. Coat well using one hand to avoid messy hands. Press down the bread crumbs on the tofu. Set aside once coated.
Heat a pan with some oil. Once hot, place the tofu and cook until golden brown, moving it around on each side every 2 minutes or so.
Once golden brown, set aside on a strainer to drain excess oil or on a plate with paper towels. Let cool for a few minutes then enjoy with some sweet scallion sauce or your favourite dipping sauce.
