Vegetarian Fried Soft Tofu
Different way to cook soft tofu: dredge in tapioca starch and grind mix nuts mixture. Pair these crunchy soft tofu with sweet hoisin sauce and picco de gallo, you'll blow your mind of how wonderful this recipe is.
Servings: 2 people
Equipment
- Shallow cooking pot
- Cooking pan lined with oil absorbed paper
Ingredients
- 1 log soft tofu cut into 6 medallions
- 1 oz mixed nuts grind
- 10 oz tapioca starch for substitution: use corn starch
- 1 dash salt and pepper to taste
- hoisin sauce as needed
- 1 c whole milk
Pico de gallo
- 3 small Roma tomato small dice
- ½ small white or red onion small dice
- ½ small lime juiced
- 6 sprig cilantro stem finely chopped
- salt & pepper to taste
Instructions
- In a mixing bowl, combine mixed nuts, tapioca starch, S&P.
- In another mixing bowl, pour 1 c of milk in. Set aside.
- In a cooking pot, fill enough vegetable oil to submerge tofu pieces completely. You can eyeball the amount of oil. Bring oil to desired temperature: 350F.
- Use both hands for dredging process: one hand (wet hand) to dip soft tofu medallions in the milk, then transfer it to tapioca starch mixture. The other hand (dry hand) to dredge tofu with the starch.
- When oil reaches 350F, slowly add dredged soft tofu in using your dry hand. Fry in small batch and try to work as fast as you can. Fry for 2 minutes or until the outer part become crunchy, maximum 2.5 minutes. Quickly take them out on a lined cooking pan to get rid of any excess oil.
- Mix all pico de gallo ingredients together in a small bowl.
- Served fried soft tofu immediately with sweet hoisin sauce and picco de gallo.