Mar 18, 2014

Recipe: Take-Out Style Tofu

Y'all know that I love posting sweet recipes on here because, well, I love eating sweet things.

That more or less sums up the environmental explanation for my vegetarianism. Must protect the chocolate (especially the dark chocolate with nuts - yummmmm).

Still, now and then the desire for something substantial and - dare I say it? - savory arises. This Take-Out Style Tofu hits the spot without the high price of eating out regularly and without the high sodium that makes my world a thirsty, thirsty, MSG-headachy place.

Take-Out Style Tofu

* 16oz firm tofu, cubed (1 standard box)
* 1 egg
* 2/3 c. cornstarch
* vegetable oil
* 3 chopped green onions
* 1 Tbsp minced ginger
* 1 Tbsp minced garlic
* 2/3 c. vegetable stock
* 2 Tbsp. soy sauce
* 4 Tbsp. sugar
* 1/2 tsp. red pepper flakes
* 1 Tbsp. white vinegar

1) Heat 3 Tbsp. vegetable oil in a medium sized pan over medium heat. 

2) Once the oil is warm (test by dropping a bit of water in - it should sizzle) add onions, ginger, and garlic. Sautee for about two minutes, but be careful not to burn the garlic!

3) Add vegetable stock, soy sauce, sugar, red pepper, and vinegar.

4) Mix in 2 Tbsp. of water and 1 Tbsp of cornstarch, stir well.

5) Add tofu, remove from heat. Marinate for 30 minutes to an hour.

6) Transfer tofu to a freezer-friendly container or ziplock bag, freeze overnight. Refrigerate sauce (try to keep as much of the sauce as possible in the pot, not with the tofu).


7) Mix egg with 3 Tbsp. water in a large bowl. 

8) Remove tofu from freezer, coat with egg mixture.

9) Sprinkle remaining cornstarch over the tofu, tossing to coat (you may not need all of it, which is just fine - just try to avoid big clumps of cornstarch in one spot!)

10) Fry tofu in vegetable oil until golden brown.

11) Drain oil.

12) Add sauce (from the refrigerator). Warm through.

13) Serve with rice and steamed broccoli!

Please don't be intimidated by the fact that this is a two-day recipe! It really isn't more labor-intensive than any other recipe, it just requires a little advance planning. If you don't like to plan ahead, you can skip freezing the tofu. The only real purpose that freezing the tofu serves is to improve the texture, so it isn't necessarily essential. I do recommend doing it, though, because it takes the recipe from good to great!

Do you like to make up recipes?

What's your favorite way to eat tofu?

Do you get take-out or order delivery more often?

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