Twice Cooked Tofu – Tofu Croutons

[Guest guest]

Hi

 

Not tried yet, just came from a list I am on but it sounds good

 

Barbara

 

 

 

Twice Cooked Tofu – Tofu Croutons

 

By <http://chinesefood.about.com/od/tofurecipes/r//mbiopage.htm>Rhonda

Parkinson, About.com

 

Tofu cubes are combined with Chinese seasonings, baked, and then deep-fried

in this fun fusion recipe. Add the tofu cubes to stir-fries or cooked

noodles, or use them as a flavorful replacement for croutons in a salad.

The recipe can easily be doubled as needed.

 

Ingredients:

 

* 1/2 pound firm tofu

* 2 tablespoons hoisin sauce

* 2 tablespoons water

* 1/2 teaspoon sugar

* 1 teaspoon ground Toasted Schezwan peppercorns

* 1 tablespoon cornstarch (Guide Note: Increase if Needed)

* 3 cups oil for deep-frying

 

 

Preparation:

 

1. Preheat oven to 325°F. (Guide Note: about 163 degrees Celsius)

 

2. Drain tofu and cut into 1/2-inch cubes. Place the tofu cubes on a baking

dish.

 

3. Combine the

<http://chinesefood.about.com/od/tofurecipes/r//od/glossary/g/hoisinsauce.htm>ho\

isin

sauce, water, and sugar in a small bowl. Spread half the mixture over the

tofu cubes. Sprinkle with the

<http://chinesefood.about.com/od/tofurecipes/r//cs/sauces/ht/sichuanpepper.htm>r\

oasted

Szechwan peppercorns. Bake for 15 minutes. Spread the remaining sauce over

the tofu and bake for another 15 minutes or until the tofu is browned and

cooked.

 

4. Add oil to a preheated wok and heat to 350°F (Guide Note: about 175

degrees Celsius). While oil is heating, coat the tofu cubes in the cornstarch.

 

5. When oil is hot, carefully add the tofu cubes into the wok. Deep-fry

until browned (this will take 1–2 minutes). Remove and drain on paper towels.

 

Reprinted with permission from The Everything Chinese Cookbook, by Rhonda

Lauret Parkinson, 2003, F & W Publications, Inc., All Rights

Reserved.

 

http://chinesefood.about.com/od/tofurecipes/r/twice-cooked.htm?nl=1