Crispy Tofu with Japanese Dipping Sauce
Updated: Apr 14
We’ve started a new tradition & surprisingly the whole family is on board! Everyone is loving Tofu Tuesday...
DYK - 2 pounds of tofu costs $4? You’re not going to find that much meat for that price!
The trick to this recipe was in the corn starch - that’s what makes the tofu crisp up and give it great texture. But make sure that cornstarch gets cooked or else it will turn out chalky.
¼ cup soy sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon minced or grated fresh ginger
2 tablespoons dark sesame oil
2 pounds extra firm tofu, cut in half length wise and then into triangles
2 tsp garlic powder
salt to taste
3-4 Tbsp EVOO
Whisk all ingredients for dipping sauce in a bowl and set aside. (Feel free to add some minced garlic or hot sauce to step it up a bit.)
Prep tofu by squeezing out the excess moisture. (If you skip this step the tofu, you'll end up with wet, soggy cubes and slices!)
Get out a large, shallow plate or baking tray. Line it with clean, dry cloths or paper towels.
Slice the tofu and arrange on baking tray. Place more cloth or paper towels on top. Put another plate or even a cast iron skillet on top and let sit for at least half an hour.
In another bowl, add cornstarch, garlic powder and salt. Stir well with a fork and set aside.
Preheat large non-stick skillet on medium heat. Add half of the olive oil. It should be hot enough to make tofu sizzle right away.
Add tofu triangles to bowl with cornstarch mixture one at a time and gently stir to coat. It may get a little goopy, but that's ok!
Add half of the tofu to a pan in a single layer. Cook until browned, about 3-5 minutes. Flip each triangle and fry for a few more minutes or until crispy. Transfer to a plate and repeat with remaining tofu.