Crispy Tofu Triangles with Asian Dipping Sauce
Recipe from The Whole Family Cookbook, by Michelle Stern
Makes 4 to 6 servings
For the Crispy Tofu:
2 packages extra-firm tofu, preferably organic
3 tablespoons canola oil
For the Asian Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 tablespoon honey, agave nectar, or brown sugar
1 tablespoon rice vinegar
1 clove garlic
Fresh chives, to taste
Chile oil, an optional addition to the sauce
1. Prepare the Crispy Tofu: Open and drain the pacakages of tofu and cut tofu into slices approximately 1/3-inch thick. Cut the slices diagonally into triangles.
2. Line a rimmed baking sheet with a clean dish towel. Place the tofu triangles onto the towel in a single layer. Place another towel over the top of the tofu slices and then top with another baking sheet. Put something heavy on the top baking sheet, so that it presses down evenly on the tofu slices inside (like a tofu sandwich in between baking-sheet pieces of “bread”!). Allow the tofu to rest for 30 minutes to 1 hour. This will press the extra liquid out of the tofu and allow it to get crispy in the pan when cooked.
3. Heat a heavy-bottomed skillet over medium-high heat and add 3 tablespoons of canola oil. When the oil starts to shimmer, carefully place the tofu triangles into the pan. Cook the tofu approximately 2 1/2 — 3 minutes on each side, or until golden brown and crisp. Remove from the skillet and drain on a plate lined with a clean dish towel, a brown paper bag, or paper towels. Pat the tops of the tofu slices to absorb the oil as well.
4. Prepare the Asian Dipping Sauce: Measure the soy sauce, sesame oil, honey (or agave nectar/brown sugar), and rice vinegar, and pour into a small bowl. Stir to mix all of the ingredients together. Peel the paper skin off the garlic, Use a garlic press to mash the garlic, and add it to the sauce. Use clean scissors to snip chives into the sauce, for color and a wonderful mild onion flavor.