Soak 4 blocks tofu in salted water overnight or 4 hours if cut in cubes.
Cut each block into 9 to 12 cubes, depending on size, and drain.
Dip-fry in hot oil (should be crispy outside and soft inside, not hard).
Dip or pour Peanut Dressing over Crispy Tofu when ready to eat.
Spread tofu over paper towel-lined baking
For spice coating, dry toast salt, pepper and chili flakes over high heat until fragrant. Pound using a mortar and pestle until finely crushed. Mix with cornstarch.
Heat oil in a medium saucepan over high heat. Dust tofu in spice coating. Working in batches, fry for 1-2 mins per side, until golden. Drain on paper towels.
To serve, toss vegetables with soy sauce and lime juice. Serve with crispy tofu.
ew minutes.
Prepare the Tofu: Line a plate with paper
In a heated wok with oil, saute tofu until browned and crispy; drain.
Stir-fry turkey until cooked through; drain.
Add the garlic, and tofu.
Gently stir in the seasonings, add fish sauce to taste, and add a little water to make some gravy, if desired.
Serve with rice or lettuce wraps.
he moisture out of the tofu. Keep changing the paper towels
Slice the tofu into desired size, about 3/
Drain tofu.
Cut into 4 equal lengthwise slices.
Place on a double thickness of tea towel, cover with another double thickness of tea towel and allow to stand for 15 minutes.
Gently pat tofu dry.
Using large nonstick frying pan, heat oil over medium heat.
Coat tofu with cornstarch.
Fry in hot oil until crispy and lightly coloured (about 4 to 5 minutes per side).
Drain on paper towel.
Place slices on dinner plate, drizzle with peanut sauce and sprinkle with green onions.
Serve immediately.
Coat a cookie sheet with oil.
Slice tofu lengthwise, about 1/4 inch thick, and pat dry.
Put the sauce into a dish, and dip each piece of tofu into the sauce, coating it well (I used barbecue sauce, and it was tasty).
Place the tofu on the cookie sheet in a single layer (Pieces can be touching, but should not overlap).
Sprinkle on desired seasoning.
Bake at 400 degrees for 20 to 30 minutes, depending on how crispy you like it.
Some people like it very chewy, while others prefer it when it's still soft.
br>To make the tofu, gently pat tofu with paper towels to
Cut tofu into 1-inch cubes and pat dry.Coat cubes with cornstarch.
Fry in hot oil over medium-high heat until brown and crispy, about 8 to 10 minutes. Drain.
Mince the ginger and combine in a blender or food processor with all remaining ingredients except peanut oil and sugar. Taste, then add the sugar if you like (we don't like sugar in the mixture). With the motor running, add the peanut oil.
Pour the dip into a little bowl and serve with the tofu cubes. Provide toothpicks for neater dipping.
Spread tofu on paper towel-lined baking
Whisk all ingredients except for tofu in a 9x9 inch square
small bowl. Dredge the tofu in the cornstarch mixture by
hallow bowl, gently toss the tofu with the egg yolk.
Mix ingredients 2 through 6. Pour over sliced tofu. Cover and soak at least 1 hour or overnight in refrigerator.
Preheat oven to 350 degrees.
Put tofu pieces on baking sheet. Season with paprika and pepper, to taste.
Bake for 20-25 minutes. Serve or use in recipe.
In large saucepan or wok, heat 2 teaspoons (10 mL) sesame oil. Add tofu and stir-fry until golden and slightly crisp.
Add garlic and ginger and cook until softened.
In small bowl, combine next 7 ingredients and remaining sesame oil to create sauce.
Add sauce and chopped vegetables to wok and stir-fry until vegetables are tender-crisp.
Cut tofu into 1/2 inch thick
ntil blended.
Cut each tofu cake crosswise into 4 slices
To marinate the tofu, place garlic, paprika, 1 tbsp