Crispy Tofu with Japanese Dipping Sauce
We’ve started a new tradition & surprisingly the whole family is on board! Everyone is loving Tofu Tuesday...
DYK - 1 pound of tofu costs $2? 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
1 pound extra firm tofu, cut length wise 3-4 times, and then into triangles
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ginger powder
salt to taste
3-4 Tbsp EVOO
Whisk all ingredients for dipping sauce in a bowl and set aside. (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 pieces).
Get out a large, shallow plate or baking tray. Line it with clean, dry cloths or paper towels. Slice tofu and arrange on baking tray. Place more cloth or paper towels on top. Put another plate or something flat and heavy like a cast iron skillet on top and let sit for at least half an hour.
Or purchase a tofu press!
In another bowl add cornstarch, garlic powder, onion powder, and ginger. Stir well with a fork and set aside.
Sprinkle tofu with salt, front and back and then add tofu pieces to bowl with cornstarch mixture one at a time and gently stir to coat.
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 to pan in a single layer. Cook until browned, about 5-7 minutes. Flip tofu and cook for a few more minutes or until crispy. Serve with dipping sauce and enjoy!