Move over, deep fried chicken! This vegetarian variation on classic takeout fare can convert even the most stubborn tofu haters, to lovers.
Important Preparation Note:
To create the perfect, meat-like and fluffy texture, the tofu must be frozen and defrosted in the fridge twice. This takes time, so I recommend freezing your tofu as soon as you come home from the grocery store; don’t forget to defrost, freeze, and defrost again!
If you forgo this process, the texture will not be the same, however, this will still create a delicious meal.
Prep time: 20 minutes (With twice defrosted tofu)
Total time: 30 minutes
Large Frying or Sauté Pan
2 Large Bowls
For the Tofu and Breading:
1 block of twice frozen and defrosted Firm Tofu
1/3 cup of Corn Starch
1 tsp of Paprika
1 tsp of Garlic Powder
1 tsp of Onion Powder
1 tsp of Salt
1 tsp of Pepper
For the sauce:
1/3 cup of Honey
1/3 cup of Soy Sauce
2 TBS of Mirin
2 TBS of Sake (Or white cooking wine)
2 TBS powdered Ginger (Optional, but very tasty)
To a Large bowl, add the Corn Starch, Paprika, Garlic Powder, Onion Powder, Salt, and Pepper. Mix to combine.
In another bowl, add the Honey, Soy Sauce, Mirin, Sake, and Ginger Powder. Whisk to combine.
Squeeze as much excess water from the block of tofu without breaking it.
Tear the Tofu into bite sized chunks. You’ll notice the “fluffy” texture.
Add your Tofu chunks to the Large Bowl, and toss to coat.
In a large pan on medium heat, add cooking oil and allow it to heat through. Once hot, add the Tofu and cook until crispy on all sides, stirring infrequently. Watch close and adjust the heat so the Tofu doesn’t burn.
Once golden brown and crisp, lower the heat, and pour the sauce over the Tofu, and mix to coat each piece. Because of the high sugar content, it is very easy to burn this sauce.
The tofu is ready once the sauce has thickened slightly. Optional, garnish with green onions and sesame seeds.
Serve with a bowl of rice, noodles, on a salad, or in a sandwich, or wrap. The possibilities are endless. How do you like to prepare your Tofu?