Fried Tofu with Spicy Ginger-Sesame Sauce

Fried Tofu with Spicy Ginger-Sesame Sauce Recipe
Anson Smart
Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung–wife of Dana Estates owner Hi Sang Lee–a soy-ginger glaze works well with the winery's Cabernet Sauvignon.

Yield:

2 main-course or 4 first-course servings

Recipe from

Recipe Time

Total: 25 Minutes

Ingredients

2 1/2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper
1 large garlic clove, very finely chopped
1/2 tablespoon toasted sesame oil
2 teaspoons finely grated fresh ginger
1 teaspoon toasted sesame seeds
1 container firm tofu
Vegetable oil, for frying
1 scallion, thinly slice
Steamed rice, for serving

Preparation

In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.

Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.

Note:

Young Hwa Chung,

December 2010
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