Friday, April 15, 2011

Crispy Tofu Triangles with Asian Dipping Sauce

It’s Friday. That means no meat. I am by no means a meat and potatoes lover but when I am deprived of something, I only want it more. And so when Friday comes and I know I can’t eat meat, I totally crave it. Luckily, I have a go-to tofu recipe with a great dipping sauce that will keep me satisfied… for now.

Crispy Tofu Triangles with Asian Dipping Sauce
Serves 4 to 6

2 packages of extra firm tofu
3 tablespoons canola oil

Asian Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 tablespoon honey, agave nectar, or brown sugar
1 tablespoon rice vinegar
1 garlic clove
Fresh chives, to taste
Chile oil, optional

Open and drain the packages of tofu and cut into slices approximately 1/3" thick. Cut the slices diagonally into triangles. Place onto towel in a single layer. Place another towel over the top of tofu slices and top with another baking sheet. Put something heavy on top to it press the liquid out of the tofu. Allow to rest for 30 minutes to 1 hour.

Heat a heavy-bottomed skillet over medium-high heat and add the canola oil. When it starts to shimmer, carefully place the tofu triangles into the pan. Cook 2 1/2-3 minutes on each side, or until golden brown and crisp. Remove from skillet and drain on a plate lined with a dish towel or paper towels. Pat the tops to absorb the oil as well.

To make the sauce, pour soy sauce, sesame oil, honey and rice vinegar into a small bowl. Stir. Peel the paper off the garlic. Use a garlic press to mash the garlic, and add it to the sauce. Use clean scissors to snip some chives into the sauce, for color and a wonderful mild onion flavor.

No comments:

Post a Comment