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 hoisin sauce, water, and sugar in a small bowl. Spread half the mixture over the tofu cubes. Sprinkle with the roasted 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, Copyright © 2003, F&W Publications, Inc., All Rights Reserved.
More Tofu Recipes
Main Chinese Food Recipe File
2. Drain tofu and cut into 1/2-inch cubes. Place the tofu cubes on a baking dish.
3. Combine the hoisin sauce, water, and sugar in a small bowl. Spread half the mixture over the tofu cubes. Sprinkle with the roasted 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, Copyright © 2003, F&W Publications, Inc., All Rights Reserved.
More Tofu Recipes
Main Chinese Food Recipe File
