Crispy Tofu - vegetarian recipe
Crispy Tofu Ingredients
- 8 oz. soft tofu (in box with water)
- ¼ cup rice flour*
- 2 Tablespoons tapioca starch
- 5 cups canola oil for frying
Crispy Tofu Dipping Sauce
- 1 Tablespoon soy sauce
- ½ teaspoon granulated sugar
- ½ teaspoon chili sauce
- Pickled Cucumber
- 2 small cucumbers (small seed variety), cut into bite-sized chunks
- ¼ cup rice vinegar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 Tablespoon chili sauce
- 2 Tablespoons minced shallot
- 1 Tablespoon soy sauce
- 1 Tablespoon olive oil
Crispy Tofu Garnish
- 1 head Romaine lettuce
How to cook Crispy Tofu
Combine all the dipping sauce ingredients in a small bowl. Put aside. Combine all the pickled cucumber ingredients together in a big bowl. Put aside. Mix the rice flour and the tapioca starch together.
Remove soft tofu from the box, use a paper towel to pat it dry, and then allow it to stand for about 20 minutes. Then, cut tofu into 9 square pieces. Take a nonstick frying pan and place it on medium heat. Add in oil to the pan and heat until it is about 380˚ F.
When the oil starts to smoke, take each piece of tofu, coat gently with the flower mixture, and pan fry until golden. This should take for about 5 to 7 minutes. Don’t turn over the tofu because it will break. Remove from pan, and place on paper towel to absorb excess oil. Place tofu on a plate and serve hot with special dipping sauce and cucumbers soaked in vinegar.
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