Crispy Tofu With Two Sauces
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.