Serves: 2 or 4 small servings
Preparation time: 30 MinutesThis is so good, better as leftovers!
It's best to serve over white rice with steamed broccoli
Ingredients1 box of extra firm tofu
cornstarch to coat tofu + 2 Tbsps for sauce (more or less, depens on if you want the sauce thicker or thinner
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 1/2 tsp (or to taste) of that asian chili garlic sauce, the one with the rooster
1 cup vegetable stock
2 Tablespoons soy sauce
about 1/4 c sugar (or to taste), but I like it sweet
1 Tablespoon saki
1 Tablespoon rice vinegar
drain and cut tofu into cubes and shake it in a zipper bag with some cornstarch. Use as much as you'd like, lately I've been using a lot and whatever doesn't stick just stays in the bag. Fry in a oiled wok or nonstick/cast iron skillet. Fry until golden brown and crispy, if it's not fried long enough it's got a mushy texture. Make sure the oil isn't too shallow and also that it isn't too deep. Coat the bottom of the pan and then some.
Heat about 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, & ginger cook for a few minutes. Add vegetable stock (or for a poultry flavor I have used no chicken vegetable base, it's a different taste but good), soy sauce, sugar, chili sauce, saki, and vinegar. Wisk together 2 Tablespoons water with 2 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.