Crispy Tofu With Two Sauces

Canadian Living - Quick & Easy - - SAUCES & STOCKS -

Hands-on time: 35 min­utes To­tal time: 35 min­utes Makes: 4 serv­ings

Use the re­main­ing gin­ger-flavoured oil to stir-fry sliced red pep­pers and snow peas for a colour­ful, tasty side dish. 450 g medium-firm tofu ½ cup peanut oil ½ cup corn­starch

Green Onion Gin­ger Sauce: 3 green onions, finely chopped 2 tbsp grated fresh gin­ger 1 tsp kosher salt ¼ cup peanut oil

Spicy Soy Sauce: 2 tbsp soy sauce 1 tbsp wa­ter 1 tsp sea­soned rice vine­gar ¼ tsp grated fresh gin­ger ¼ tsp sriracha or other Asian chili sauce ¼ tsp liq­uid honey Cut tofu into 4 equal slices, about 1 inch (2.5 cm) thick. Place, cut side down, on triple-thick­ness pa­per towel to drain; let stand for 20 min­utes. Pat dry.

Green Onion Gin­ger Sauce: Mean­while, in 2-cup heat­proof glass mea­sure, com­bine green onions, gin­ger and salt. In small saucepan, heat oil over medium-high heat just un­til rip­ples form on sur­face; pour over onion mix­ture un­til siz­zling. Stir to com­bine. Let cool for 5 min­utes. Drain 2 tbsp of the oil and re­serve for an­other use. Set sauce aside.

Spicy Soy Sauce: In small bowl, com­bine soy sauce, wa­ter, vine­gar, gin­ger, sriracha and honey. Set aside. In 10-inch (25 cm) skil­let, heat oil over medium heat. Coat tofu all over with corn­starch; fry, turn­ing once, un­til golden and crispy, 8 to 10 min­utes. Serve with sauces.

PER SERV­ING: about 440 cal, 17 g pro, 33 g to­tal fat (5 g sat. fat), 20 g carb, 1 g fi­bre, 0 mg chol, 823 mg sodium, 230 mg potas­sium. % RDI: 17% cal­cium, 16% iron, 1% vit A, 2% vit C, 12% fo­late.

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