A Public Sphere for Poetry, Nature, and Politics
Sometimes even vegans crave the toothiness of chicken strips on a salad or thin fried beef with your noodles and veggies. For years I tried to use tofu as a substitute, but it always came out soft and flavorless and would not produce a nice brown crust, no matter how long I fried it. Then I figured out why: the water in the tofu keeps it soft. Here is my recipe for fried tofu, which is mostly about producing the right texture and can be adapted to different flavorings. You will never look back at chicken or beef again….
Makes 3-4 servings
Prep and cooking time: 20 minutes
1 block firm or extra firm tofu, drained
1/8” vegetable oil to cover the bottom of the pan
1 clove chopped garlic (or to taste)
1 teaspoon grated/finely chopped ginger
juice of ½ lemon (1 lime or vinegar works as well)
1 Tbsp soy sauce
1 Tbsp water
1 teaspoon sugar
a dash of hot pepper flakes (optional)
Serve the tofu as a protein alongside starches and vegetables, add to salads, or use in Asian dishes as a meat substitute. You can vary the thickness and size of the tofu pieces depending on how much crunch you like, and the flavors can be adjusted in many ways as well. Since tofu has a very mild flavor, I found that a combination of an acid like lemon juice and a salty ingredient like soy sauce works well. The fried tofu sucks up the liquid but the surface stays crunchy.
Copyright 2016 Eva-Maria Simms.