Ingredients with Measurements:
- 1 block of firm tofu, sliced into 1/2 inch pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 cup vegetable oil
- 2 tbsp Kai Kwan sauce (available at Asian grocery stores)
- 1 tbsp chopped scallions for garnish
Special equipment needed:
- Large skillet or wok
- Paper towels
Step-by-step instructions:
1. In a shallow dish, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Dredge each tofu slice in the flour mixture, shaking off any excess.
4. Carefully place the tofu slices in the hot oil and fry until golden brown, about 2-3 minutes per side.
5. Remove the tofu from the skillet and place on a paper towel-lined plate to drain any excess oil.
6. In a separate small bowl, mix together the Kai Kwan sauce.
7. Drizzle the Kai Kwan sauce over the fried tofu slices and garnish with chopped scallions.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 364
- Fat: 24g
- Carbohydrates: 27g
- Protein: 10g
Substitutions for ingredients:
- Instead of Kai Kwan sauce, you can use any other spicy Asian sauce, such as sriracha or gochujang.
Variations:
- Add diced bell peppers and onions to the skillet with the tofu for a vegetable stir-fry.
- Use the fried tofu slices as a base for a vegan banh mi sandwich.
Tips and tricks:
- Make sure to drain the tofu well before slicing and frying to prevent excess oil splatters.
- Use a splatter screen to prevent oil from splattering while frying.
- Serve the fried tofu immediately to prevent it from getting soggy.
Storage instructions:
- Store any leftover fried tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover fried tofu in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the fried tofu on a bed of rice or noodles.
- Arrange the fried tofu slices on a platter with a side of dipping sauce.
Garnishes:
- Chopped scallions or cilantro
- Sesame seeds
- Sliced jalapenos
Pairings:
- Serve the fried tofu with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the tofu is sticking to the skillet, add more oil to the pan.
- If the tofu is not getting crispy, increase the heat slightly and fry for a few more minutes.
Food safety advice:
- Use caution when frying with hot oil to prevent burns.
- Make sure to drain the tofu well before frying to prevent excess oil splatters.
Food history:
- Kai Kwan sauce is a spicy and tangy sauce that originated in Thailand.
Flavor profiles:
- Spicy, tangy, and crispy
Serving suggestions:
- Serve the fried tofu as an appetizer or main dish.
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Region: Thai