Crispy Salt & Pepper Tofu

Starters | January 18, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

When you make this appetizer for the first time, BE WARNED! — you will become obsessed! Just ask my friend, Lisa! I promise you this tofu nibbler will be on the top of your list of faves. For the best consistency I use the firmest tofu I can find, usually the sprouted tofu. It holds up so much better when frying. And you can experiment with different dipping sauces, or simply use my go-to for this app — sweet chili sauce! It’s the perfect accompaniment. Start dipping!

Crispy Salt & Pepper Tofu
Serves: 4
For the Sauté
  • ½ tablespoon canola oil
  • 1 medium leek, white part only, washed and sliced
  • 1 small red or yellow pepper, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 2 scallions, thinly sliced
  • 1 Thai chili pepper, seeded and sliced
  • 1 tablespoons Soy Vay Hoisin Marinade or teriyaki sauce
For the Tofu
  • 1 block (14 oz when drained) extra firm tofu
  • 4 tablespoons corn starch
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • Canola oil for frying
  1. Heat oil in a wok or skillet on medium-high heat. Add chopped leeks and red pepper. Sauté on high heat for about 2 minutes. Add ginger and garlic. Cook another 1-2 minutes. Add scallions and chili pepper. Cook another 1-2 minutes. Add Soy Vay Hoisin marinade and cook 30 seconds. Set this mixture aside and keep warm.
  2. Wrap the drained tofu in paper towels or kitchen towel for 30 minutes. Cut tofu into one inch cubes. Place the corn starch, salt and pepper in a large bowl. Add the tofu cubes and gently toss until tofu pieces are very well coated.
  3. In a large skillet, pour oil so that it comes up ½ inch. Heat the oil making sure it is hot. Add tofu cubes a few at a time so as not to crowd. Fry the tofu pieces, flipping them around, so that all sides are golden brown. Drain onto paper towels.
  4. Put a layer of the vegetable mixture at the bottom of a dish. Lay the fried tofu cubes on top of mixture or top tofu with mixture. Garnish with more green onion.
Serve with store-bought sweet red chili sauce on the side for dipping!

Red Curry Green Beans with Tofu

Sides | January 17, 2016 | By

My body craves green veggies! I know it sounds weird. Some people crave chocolate. Not me — I crave greens! Don’t get me wrong, I will eat chocolate if you put it in front of me! Willpower is not one of my strong suits. This recipe definitely satisfies my “greens” craving! Not to mention, I eat a lot of tofu, which goes quite well with this appealing side dish. The red curry sauce brings on just the right amount of heat. I use this sauce in so many recipes because it’s outrageously good! Have a piece of chocolate later! 🙂

Red Curry Green Beans with Tofu
Serves: 4
  • 2 cups green beans, trimmed
  • 2 cloves garlic, minced
  • 2 Thai chili peppers, seeded and chopped
  • 2 tablespoons red curry paste
  • 1 lemon grass stalk (soft inner bulb only), chopped
  • 2 tablespoons fish sauce
  • 1 cup light coconut milk
  • 1 tablespoon canola oil
  • 6 oz. firm tofu, drained, patted dry and cubed
  • 2 scallions, sliced
  • Toasted sesame seeds for garnish
  1. Cook green beans in boiling water for 2 to 3 minutes until crisp tender. Strain beans and "shock" in ice water to preserve its color. Strain again and set aside.
  2. Place garlic, chili peppers, red curry, lemon grass, fish sauce, and coconut milk in blender. Process until smooth. Heat oil over medium high heat in a wok and add tofu until tofu is slightly browned. Add in scallions and cook another 1 minute. Add blended mixture to wok and heat to a slow simmer, about 4 minutes. Add in the green beans and simmer another 2 minutes. Sprinkle with toasted sesame seeds for garnish.
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.