(Pic 1):
- 8 oz. soft tofu (in box
with water)
- ¼ cup rice flour*
- 2 Tablespoons tapioca
starch*
- 5 cups canola oil for
frying
Dipping sauce:
- 1 Tablespoon soy sauce
(can use Healthy Boy brand)*
- ½ teaspoon granulated
sugar
- ½ teaspoon chili sauce
Pickled Cucumber: (Pic. 2)
- 2 small cucumbers (small
seed variety), cut into bite-sized chunks
- ¼ cup rice vinegar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 Tablespoon chili sauce
- 2 Tablespoons minced
shallot
- 1 Tablespoon soy sauce
(can use Healthy Boy brand)*
- 1 Tablespoon olive oil
Garnish:
*
Available in
Asian markets.
|
(Pic. 1) |
(Pic. 2) |
Directions:
- Combine all the dipping
sauce ingredients in a small bowl. Put aside.
- Combine all the pickled
cucumber ingredients together in a big bowl. Put aside.
- Mix the rice flour and
the tapioca starch together.
- Remove soft tofu
from the box, use a paper towel to pat it dry, and then allow it to stand for
about 20 minutes. Then, cut tofu into 9 square pieces.
-
Take a nonstick frying pan
and place it on medium heat. Add in oil to the pan and heat until it is about
380˚ F. When the oil starts to smoke, take each piece of tofu, coat gently with
the flower mixture, and pan fry until golden. This should take for about 5 to 7
minutes. Don’t turn over the tofu because it will break.
-
Remove from pan, and place
on paper towel to absorb excess oil.
Decoration:
{Place
tofu on a plate and serve hot with special dipping
sauce and cucumbers soaked in vinegar.
