Ingredients
1 packet of firm tofu ( look for ones that say suitable for frying )
cornflour
salt and pepper
3 Tbsp of Olive oil
3 Tbsp Hoisin sauce
2 tsp soy sauce
1 tsp sugar
1/4 teaspoon sesame oil
1 tsp Hsiao Ching Wine
pinch of salt
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Heat up frying pan with the oil. Cut the tofu in to slices-not too thick but not too thin- otherwise it will break. About 1 cm in depth. Use a paper tower to wipe off excess water. Line a plate with cornflour, sprinkling of salt and pepper. Dip the tofu pieces into the cornflour mixture until all sides are coated. Fry the tofu pieces until crispy. Turn it over and then turn down the heat to medium heat. Mix the hoisin sauce, soysauce, sugar, salt, wine and sesame oil together. Dish up the tofu and quickly stir in the marinade until it thickens. Add the tofu in or pour the sauce on top of it.Add the spring onions for garnish
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Italian pasta organized by shape — which sauce belongs with which pasta
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Italian pasta organized by shape — which sauce belongs with which pasta
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating