Fried Tofu with Soy Dipping Sauce


Sorry that I'm posting a little later today. Becky, J. and I went to a concert last night and it was so amazing! I needed to sleep in a little bit to recover from that late night, now I think I'll have a super productive day.

Some people don't love tofu (or have never tried it), this is a great first tofu recipe because it's got a nice crunchy coating. I made the sauce that came with the recipe from Season with Spice. However, when I reheated the leftovers the next day I whipped up from Hibachi Yum Yum Sauce, either is fine, but I liked the Hibachi Yum Yum Sauce a lot better.

Fried Tofu 
-1 block (12.3oz or 349g) of extra firm tofu
-1/2 cup cornstarch
-1/4 tsp ground white pepper
-1 egg
-1/2 cup panko flakes
-Vegetable oil

Sesame-Soy Dipping Sauce 
-1/4 cup low-sodium soy sauce
-1 tsp rice wine vinegar
-1 tsp sugar
-2 tsp sesame oil
-3 cloves garlic – minced
-Chili Pepper to taste
-1 spring onion – chopped
-Sprinkles of sesame seeds

Press the tofu between two paper towels to release some of the water.
Cut into bite sized cubes.
Mix together the cornstarch and white pepper in a small bowl, whisk an egg in another and have panko in another.

Coat the pieces in cornstarch/white pepper.
Dip in the egg.
Coat in the Panko.
Fry your pieces in oil until all sides are golden brown. 
Yummy tofu. 
It will be easiest to flip with tongs. 
Mix together all ingredients for the dipping sauce and serve.

Generally this recipe didn't go over well, my family hated it, but I didn't think it was bad. I liked the creamy Hibachi Yum Yum Sauce a lot better than the soy sauce, but overall I think this was a success. However, if you're making this for one person use only half of the tofu block, I got several meals out of one block and I didn't need to eat that much tofu. 


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