Growing up, this dish was often served with a bowl of sticky rice. It was a fast, simple meal for those busy weeknights. —kikukat
block firm tofu
handful of garlic chives, cut into 1" pieces
shao hsing wine
In This Recipe
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.
Heat a thin layer of oil in a skillet (no more than 1/4" deep).
While oil is heating, combine soy sauce, oyster sauce, mirin and shao hsing wine in a small bowl. Set aside.
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.
Remove tofu and any chives sticking to tofu to a serving platter.
Turn off heat, and carefully add sauce. It will sizzle and sputter. Allow to bubble for a minute, then pour over tofu slices. Serve.