Mom's Fried Tofu

By • May 4, 2015 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Growing up, this dish was often served with a bowl of sticky rice. It was a fast, simple meal for those busy weeknights.kikukat

Advertisement

Serves 4

  • 1 block firm tofu
  • oil
  • handful of garlic chives, cut into 1" pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon mirin
  • 1 teaspoon shao hsing wine
  1. Begin the night before by slicing tofu block in half. Slice each half into 1/2" thick slices. Pack slices between paper towels and refrigerate overnight. If not, just press tofu firmly with paper towels to get out as much moisture as possible.
  2. Heat a thin layer of oil in a skillet (no more than 1/4" deep).
  3. While oil is heating, combine soy sauce, oyster sauce, mirin and shao hsing wine in a small bowl. Set aside.
  4. Add tofu slices to heated oil in a single layer, frying in 2 batches if necessary. Fry until tofu is golden brown and edges are crispy. Turn over and fry other side in same manner. Sprinkle chives over top of tofu, continuing to fry tofu until golden brown.
  5. Remove tofu and any chives sticking to tofu to a serving platter.
  6. Turn off heat, and carefully add sauce. It will sizzle and sputter. Allow to bubble for a minute, then pour over tofu slices. Serve.

More Great Recipes:
Beans & Legumes|Entrees|Hors d'oeuvres|Tofu