This Can't be Tofu! Fried Tofu Skewers

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* Exported from MasterCook *

 

Fried Tofu Skewers With Sweet And-Spicy Dipping Sauce

 

Recipe By : This Can't be Tofu! by Deborah Madison, page 28

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Sauces And Marinades

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 carton firm tofu -- drained

Vegetable oil for frying

1/3 cup rice wine vinegar

1/4 cup sugar

1/2 teaspoon salt

1 teaspoon red pepper flakes

3 tablespoons roasted cashews or peanuts -- finely chopped

2 scallions -- thinly sliced

including an inch or so of the greens

1 tablespoon minced cilantro leaves

plus cilantro sprigs for garnish

 

Serves 4 to 6

 

Deep-flying the tofu will give it the chewiest texture, but you can also

shallow-fry it in few tablespoons of oil until golden and crisp, or fry it

in a dry non-stick skillet until firm, although this won't yield the

crispness that makes the dish so nice. Just remember that if you plan to

deep-fry, press out as much water as possible beforehand so that the tofu

doesn't splatter

 

Serve the golden tofu mounded on a plate with toothpicks on the side and a

bowl of the cashew-laden dipping sauce. Or skewer a few pieces on small

bamboo sticks, stack them log cabin-style on the plate, and pour the sauce

over them.

 

Press the tofu for at least 15 minutes, if you're deep-frying. Cut the

tofu so that you end up with about sixteen 1-inch cubes or triangles. Tofu

comes in different shapes and sizes, and exact measurements aren't always

easy to determine, but aim for generous, bite-sized pieces. Blot again

with paper towels, once it's cut, to wick up any excess moisture.

 

2. Meanwhile, combine the vinegar sugar, and salt in a sauce pan and

simmer until bubbles appear all over the surface and the mixture looks

slightly syrupy. Remove from the heat and add the remaining

ingredients. Place in a serving bowl.

 

3. Fry the tofu according to the method you wish to use, then set briefly

on toweling to drain. Heap the tofu on a plate or skewer it, garnish with

pretty sprigs of cilantro, and serve with the sweet-and-spicy sauce.

 

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