Feb 9, 2011

DFO {salt + pepper tofu}


Inspired by the most popular lunch special at one of my favorite Asian restaurants, this is a quick & easy replacement for weeknight takeout. The crispy, fried tofu squares would be delicious served with the garlic ponzu dipping sauce as an appetizer as well.

DFO: Salt & Pepper Tofu

DFO recipes generally make two servings so you can pack up the leftovers for a tasty lunch the next day. The tofu won’t stay crispy if it’s stored overnight though, so this recipe makes enough for just one generous serving.

What you need:
4 TB cornstarch
1 tea each salt & pepper
½ block extra firm tofu, cubed
vegetable oil
½ white onion, sliced thickly
2 cups of your favorite veggies, peeled, trimmed and cut into bite-size pieces (green beans, green onion, celery, bok choy, carrots, brocolli)
1 TB ginger, minced
1 TB, garlic, minced
1 TB soy sauce
Juice of half a lemon
Rice for serving

How you make it:
Combine cornstarch with salt & pepper in a shallow bowl. Toss tofu cubes in mixture until well coated.

Heat vegetable oil in a wok or large sauté pan on medium high heat until shimmering. Fry tofu, a few pieces at a time, turning occasionally until golden brown. Drain on paper towels and set aside in a warm oven.

Drain all but one tablespoon of the oil remaining in the pan and return to high heat . Add onion and vegetables. Sauté on high heat for about 2 minutes. Add ginger and garlic. Cook another 1-2 minutes. Add soy sauce and lemon juice and cook 30 seconds.

Serve stirfried vegetables over rice, topped with the crispy tofu. I like to include a side of ginger ponzu for dipping – mix bottled ponzu sauce with pickled ginger… so easy.

2 comments:

tonischeese said...

Just added it to my list of things to cook next week. Looks incredible! Thanks for sharing.

Happier Than Most said...

Thanks goodness you started this again. I'm getting sick of Jimmy John subs for dinner.
XO, Cuz