Wednesday, February 21, 2018

Crispy Tofu with Spiced Korean Glaze

I recently traveled to Vegas and my friend and I had the best time trying out some new restaurants. One of the restaurants had a delicious crispy tofu appetizer that I just knew I had to try to duplicate. This recipe is a great appetizer for parties (simply give each guest a pair of chopsticks and go to town!) or it would also be yummy served over jasmine rice with a side of steamed veggies.


1. Place brown sugar, tamari, 2 tablespoons water, sambal, sesame oil, ginger, garlic and lime zest/juice in a saucepan and bring to a boil. Combine the cornstarch and remaining tablespoon of water in a small bowl and add to the sauce. Cook the sauce until thickened, then remove the pan from heat.


2. Heat a thin layer of vegetable oil in a large nonstick skillet over medium-high heat. Coat tofu with cornstarch and fry until golden brown (working in batches if needed); drain on paper towels.





3. Toss the tofu with glaze and transfer to a serving platter. Garnish with green onion and sesame seeds. Serve with chopsticks.




Crispy Tofu with Spiced Korean Glaze
Serves 4

All you need:
Glaze
2 tablespoons brown sugar
2 tablespoons tamari
3 tablespoons water, divided
1 teaspoon rice vinegar
1 teaspoon sambal
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
2 garlic cloves, grated
Zest and juice of 1 lime
1 tablespoon cornstarch

1 block extra-firm tofu, pressed dry and cubed
Cornstarch, for coating
Vegetable oil, for frying
Sliced green onion and sesame seeds, for garnish

All you do:
1. Place brown sugar, tamari, 2 tablespoons water, sambal, sesame oil, ginger, garlic and lime zest/juice in a saucepan and bring to a boil. Combine the cornstarch and remaining tablespoon of water in a small bowl and add to the sauce. Cook the sauce until thickened, then remove the pan from heat.
2. Heat a thin layer of vegetable oil in a large nonstick skillet over medium-high heat. Coat tofu with cornstarch and fry until golden brown (working in batches if needed); drain on paper towels.
3. Toss the tofu with glaze and transfer to a serving platter. Garnish with green onion and sesame seeds. Serve with chopsticks.

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