This is a simple 2-ingredient tofu recipe that can be served as an appetizer or with noodles and/or jasmine rice. I served this with the Black Bean Udon Noodles. The best part of this recipe is definitely the use of pantry and fridge ingredients to cook up a delicious dish. Try it and you’ll go back to this recipe over and over again. @sarchakra
PREP TIME: 10 mins
COOK TIME: 15 mins
- Nasoya Organic Extra firm tofu 14 oz
- Anthony’s Organic Potato starch as needed to coat
- Vegetable oil to fry
For the Sauce
- Sriracha 1 tbsp
- Stock cubes x2 (chicken or vegetable)
- Brown sugar 2 tsp
- Soy sauce 1 tbsp
- Mirin 1 tbsp
- Fish sauce (optional: omit if vegetarian or use Worcestershire sauce) 1 tsp
- Discard water from the tofu. Wrap tofu block in a kitchen towel and gently press to release all the water. Use paper kitchen towels to blot out all the water. Leave tofu for 15 mins or so. Cut tofu into large cubes.
- Pour potato starch on a plate. Roll tofu cubes on the potato starch covering evenly.
- Heat oil. Fry tofu cubes till crunchy all over. Drain on kitchen towels.
For the sauce
- In a small pan gather the ingredients of the sauce. Let the mixture come to a boil.
- Cook for a couple of minutes till it thickens slightly. Then the heat off.
- Pour in a small serving bowl.
- Serve fried tofu cubes with the sauce.
Tofu is pretty bland. It takes on the flavor of the dish it is cooked with. As we are not using any seasoning to the potato starch it is rolled in, the stock cubes are an essential ingredient to give that punch of flavor. If you are vegetarian use vegetable stock cube, otherwise any other stock cubes like chicken is fine too.
Soy sauce of course has that distinct and delicious umami flavor (the 5th basic taste), along with the fish sauce that lends a depthless to the sauce. If you are vegetarian use Worcestershire sauce instead.