Serve cold or at room temperature with toothpicks.
1 pound extrafirm reduced-fat water-packed tofu, drained and cut into 1/2-inch cubes
1 1/2 teaspoons vegetable oil
1 teaspoon dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
How to Make It
Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
Heat oils in a large nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes or until browned. Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to coat. Cover and chill at least 1 hour, stirring occasionally.
These are super easy to make and so delicious! We found them tasty after just 1 hour of marinating. The next day, they were equally good, but I prefer them a little warmed up. I used Brag's Liquid Aminos instead of soy sauce.
I made this for a party and it was popular. I doubled the amount of sauce, added some honey to it, and cooked it down to make more of a glaze -- I still think it could have had more sauce as the best pieces were those at the bottom of the bowl. It can definitely be made a day ahead -- perhaps if it marinaded overnight (after being fried) it would get more of the flavor from the sauce. Another thought would be to serve it with a dipping sauce. It was good, but I thought frying it was a lot of work, which might deter me from doing it again.
This was fantastic with a minor tweak. First time I made it exactly to recipe (except I drained the tofu longer), and it was good, but seemed to be lacking something. I just made it again and added about a teaspoon of honey. Perfect!
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