Another option for steak night, and this is one I’ve pulled out of the archives. We used to have this as a side dish during our Korean feasts, but it stands out perfectly and doesn’t disappoint.
Ingredients:
13 Oz Extra Firm Tofu
Oil for frying /Shallow frying
3 Tbsp Corn starch/Corn Flour
Pinch of crushed black pepper
Pinch of himalayan salt
Seasoning:
1 Tbsp oil of your choice
2 Tbsp Chopped /MincedGarlic
1 Tbsp Chopped/Minced Ginger
1 Tsp Chopped Green Chili
1 Tbsp Chopped scallion/Green Onion
Sauce:
3 Tbsp Dark Soy Sauce
1 Tbsp Sesame Oil
½ Tsp Brown Sugar
½ Tsp Chili Flakes
1 Tsp Rice wine VInegar
2 Tbsp Warm water
Garnish:
Green onion /scallion
Instructions:
Press the extra firm tofu with tofu press or thick layers of paper towel. Once dry, cut into 1 inch or 1.5 inch strips.
Lightly coat tofu with dry corn starch/flour .Shake off the excess.
Shallow fry or air fry them till they look golden and crispy. I like to shallow fry to get golden then finish off in the airfryer for 5 mins.
If frying make sure you paper towel off any excess oil.
In the same pan or in a clean pan heat 1 tbsp of oil.
Sauté garlic, ginger, green chilli, scallion. May take about 1 min. You want them to be light brown and a little caramelised.
Pour in the sauce and mix with all the seasoning .Add warm water and let it cook for 1min.
Add fried tofu with the sauce and make sure all the tofu pieces are coated with sauce.
Garnish with scallion and serve over rice or with your favourite Asian greens.
