Gooey Fried Tofu

Curry in California's Note:

This is a wonderful recipe! It was an inspiration from Mark Bittman's book, How To Cook Everything. I make it when I'm in the mood for fried chicken but want something a little healthier. I've tried using barbecue sauce for dipping but the hoisin sauce really makes the dish. I have also used firm tofu for this and it works but my husband and I have agreed that soft or silken is best!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 lb extra-soft tofu
• 2 cups all-purpose flour
• 1 teaspoon seasoning salt
• 1/2 teaspoon garlic powder
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• 1 egg yolk, slightly beaten
• 1 cup ice cold water
• peanut oil or other frying oil
• hoisin sauce, for dipping

Directions:

1. Wrap the tofu in paper towels and place a plate on top of it.
2. Place a weight (I use a can of soup or my cast iron griddle) on top of the plate to squeeze all of the water out of the tofu.
3. Let it sit for 15 minutes to 1 hour.
4. Pour about 3 inches of oil into a pan for frying and heat until it reaches 350 degrees.
5. Place seasoning salt, garlic powder, and pepper on a plate and mix it with 1 cup of the flour.
6. In a seperate bowl, mix the icy cold water with the egg yolk and soy sauce and then stir in the other 1 cup of flour.
7. Do not over mix.
8. Cut the tofu into squares of about 1 inch by 1 inch.
9. When the oil is hot enough, immerse the tofu into the dry flour mixture, then thoroughly cover with the wet flour mixture.
10. Shake off the excess and place in the hot oil.
11. Stir and turn the pieces until they are golden brown.
12. Drain on paper towels.
13. Serve with hoisin sauce for dipping.

Reviews

[getoutofmygalley]

Very yummy. I added some onion powder and it gave it an extra kick!

[lthrgirl03]

I think if I could give half stars I would give 3.5. This recipe was good. I substitued whole wheat flour for all-purpose flour. I didn't feel like it had a lot of flavor (maybe add some other seasonings). If only there was a way to get that fried taste without frying.