Fried Tofu With Scallion-Oil Sauce
Ingredients
The sauce
-
4
scallions, coarsely chopped
-
½
inch
piece ginger, peeled, coarsely chopped
-
¼
cup
coarsely chopped cilantro
-
2
Tbsp.
coarsely chopped mint
-
⅓
cup
vegetable oil
-
2–3
cups
vegetable oil for frying
-
5
green Thai chiles, thinly sliced into rings
-
1
Tbsp.
fish sauce
-
1
Tbsp.
unseasoned rice vinegar
-
2
tsp.
instant dashi powder
-
¼
tsp.
kosher salt
The tofu
-
14
oz.
package firm tofu, drained, patted dry, cut into 12 pieces
-
Mochiko
for dusting
sweet rice flour
-
Bonito flakes
for serving
Instructions
- Process scallions and ginger in a food processor until finely chopped, then add cilantro and mint and pulse until finely chopped.
- Heat vegetable oil and pour over the herb mixture, then stir in chiles, fish sauce, rice vinegar, dashi powder, and salt to make the scallion-oil sauce.
- Coat tofu pieces in mochiko and place on a wire rack.
- Heat more vegetable oil in the skillet and fry tofu until pale golden on all sides.
- Serve tofu on plates, topped with scallion-oil sauce and bonito flakes.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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