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Soy Good for You
By Kay Daly

Intro | Soy | Tofu | Tempeh | Quick Soy | Snacking | Frying | Peppers

Fried Tofu
When extra-firm tofu is fried, its texture turns slightly creamy, which contrasts with the crispy, savory cornstarch coating. Simply heavenly.

What you'll need:

Large skillet
Square glass baking dish (9-inch square)
1 14-oz. package of extra-firm tofu
Canola oil
1/4 cup soy sauce
1/8 cup mirin (can be found in the Asian food aisle)
1/4 cup rice vinegar
1 teaspoon sugar
Garlic powder, to taste
Canola oil

  1. Press the tofu: place it on a large plate, cover with a second plate, and weigh the top plate down with a large can or jar (a pasta sauce jar works well). Leave for 30 minutes, until water has pressed out of the tofu.
  2. Slice the tofu into 8 slices. This is easiest if you start by slicing the entire cake in half and then successively slicing the remaining pieces in half until you have 8 slices, each about 1/4 inch thick.
  3. Line the bottom of the 9-inch square baking dish with tofu slices (they should fit nicely).
  4. In a medium mixing bowl, stir together the soy sauce, mirin, rice vinegar, sugar, and garlic powder.
  5. Pour the soy sauce mixture over the tofu slices. Let sit for 30 minutes. Flip the tofu slices, and let them sit for another 30 minutes.
  6. Pull the tofu out of the marinade and dry lightly with paper towels.
  7. Begin heating oil in your skillet until very hot.
  8. Dredge the tofu slices in cornstarch and lay the slices in the hot oil. Fry until brown, flip, and brown on the other side.
  9. Remove from the pan and drain on paper towels.
  10. Serve with soy sauce.

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