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Perhaps one of the best ways to enjoy tofu is to fry them, breaded. The resulting product is crunchy on the outside and soft inside. But as always, the secret to tofu is in the sauce. This tasteless curd quickly absorbs the taste of the ingredients in which it is cooked, or the sauce it is dipped in.
This fried and breaded tofu uses Thai peanut sauce, but many other dips could work just as well — whether it be soy sauce, sweet sour sauce or sriracha mayo.
1 block (14 oz), medium to firm tofu
1 cup Panko bread crumbs
1 cup corn starch
1 egg, beaten
2 tbsps Olive oil
Thai peanut sauce, bottled or made from scratch
- Slice tofu into 3-inch logs (about 1-inch thick)
- Roll each log over corn starch to coat
- Dip coated logs in beaten egg, then coat them with bread crumbs
- In a frying pan, heat Olive oil
- Fry the breaded tofu until crispy and browned on all sides.
- Remove from heat and place on a platter lined with paper towel to drain excess oil
To make peanut sauce from scratch:
1/2 cup creamy peanut butter
1/3 cup ground unsalted peanuts
1/4 cup shredded carrots
2 tbsps soy sauce
2 tsps white sugar
3 cloves of garlic, minced
1 pinch of red chili flakes
1/2 cup water
In a small bowl, mix together peanut butter, peanuts, garlic, sugar, flakes, soy sauce and water. Stir until smooth and creamy. Add in carrots and some whole peanuts if desired.
Rene Astudillo is a blogger and a marketing consultant.
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