Fried Tofu with Sweet and Spicy Sauce Recipe
Looking for an easy Fried Tofu with Sweet and Spicy Sauce recipe? Learn how to make Fried Tofu with Sweet and Spicy Sauce using healthy ingredients.
Submitted by caiphas
Makes 8 servings
Modified from a recipe from food.com. This can be stopped after frying the tofu if you want. You can also replace the beef stock with the stock of your choice (the recipe originally uses vegetable stock) and the mirin with rice wine or dry sherry. The mirin and the vinegar are both optional. If you don't want it spicy, adjust or remove the amount of the pepper flakes. This may not be the healthiest recipe for tofu but this has so far been guaranteed to make the tofu-haters and non-eaters to eat it. So long as you don't tell them what it is, they will never know :)
Recipe Ingredients for Fried Tofu with Sweet and Spicy Sauce
|16||ounce tofu, firm|
|3/4||cup bread crumbs, japanese panko|
|1/2||cup canola oil|
|1||medium onion, chopped|
|2||tablespoons ginger, minced|
|2||tablespoons garlic, minced|
|1 1/3||cup beef stock|
|4||tablespoons soy sauce|
|3||serving Bell Pepper Flakes|
|2||tablespoon rice wine vinegar|
|1||cup broccoli, chopped and boiled|
|1/4||cup green bell peppers, julienne cuts|
|1/4||cup red bell peppers, julienne cuts|
Recipe Directions for Fried Tofu with Sweet and Spicy Sauce
- Drain the tofu of its water by placing the block onto some paper towels and putting a weight upon it for 15 minutes.
- While waiting for the tofu, saute the onion, ginger and garlic for a couple of minutes in a saucepan.
- Add the stock, soy sauce, sugar, mirin and vinegar to the pan and stir until the sauce simmers and the sugar has melted. Remove from heat and set aside.
- Go back to the tofu and cut the block into 1 inch pieces and place in large enough container. Make sure all pieces are not sticking to each other or the marinate will not soak through enough.
- Take a strainer and drain the sauce onto your tofu. Marinade for 1 hour or better yet, overnight.
- Don't throw away anything left on the strainer. You should still have a bit more sauce left so just put those with the leftover sauce. Refrigerate the sauce until needed.
- Drain your tofu of the marinade. Mix this marinade with the leftover sauce and set aside.
- Cover the marinated tofu with flour then dip it into the egg and finally cover with the panko breadcrumbs.
- An easy and quick way to do this is to place the flour in a large bowl and just swirl it around until all the tofu pieces are covered with flour on all sides. You can reuse the same bowl and use the same method for the egg and the breadcrumbs.
- In a wok or a saucepan, heat the oil until smoking and fry the tofu pieces until all sides are golden brown. Drain all on paper towels.
- At this point, the tofu pieces can be eaten. They are not spicy yet.
- Once all the tofu has been fried, drain the oil from the wok and leave around a tablespoon or less on the wok.
- Add in the red and green bell pepper strips and saute for about a minute in low heat.
- Take the sauce you used for the marinade and add it into the wok. Add in the pepper flakes and mix well. The more flakes you add, the spicier the sauce will be.
- To thicken the sauce, mix 2 tablespoons of water with 1 tablespoon of cornstarch. Pour this onto the wok and keep stirring until the sauce has thickened to the desired consistency. Turn off the heat.
- Add in your fried tofu and boiled or steamed broccoli and mix. Alternately, you can pour this sauce onto your tofu and broccoli instead.
- Best served immediately with steamed rice of your choice.
Vegetables, Chinese, Advance, Marinade, Saute, Simmer, Vegetarian
Serving Size 202.7g
Amount Per Serving
Calories from Fat
% Daily Value*
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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