tofu is fried, its texture turns slightly creamy, which contrasts with
the crispy, savory cornstarch coating. Simply heavenly.
What you'll need:
Square glass baking dish (9-inch square)
1 14-oz. package of extra-firm
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
- 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.
- 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.
- Line the bottom of the 9-inch square baking dish with tofu slices
(they should fit nicely).
- In a medium mixing bowl, stir together the soy sauce, mirin, rice
vinegar, sugar, and garlic powder.
- 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.
- Pull the tofu out of the marinade and dry lightly with paper towels.
- Begin heating oil in your skillet until very hot.
- Dredge the tofu slices in cornstarch and lay the slices in the hot
oil. Fry until brown, flip, and brown on the other side.
- Remove from the pan and drain on paper towels.
- Serve with soy sauce.