cooking: fried tofu w/ spicy ginger sesame sauce


I’ve had bad luck in the past trying to fry tofu. It just never came out how it was supposed to. I now know how important it is to blot out as much water as you can!

I’m a F&W subscriber and when I saw this in the pages of the December 2010 issue, I knew I had to try it. This was my chance at fried tofu redemption.

Redemption was accomplished. The dish came out great! Definitely going to make this again.


Fried Tofu w/ Spicy Ginger Sesame Sauce
adapted from Food & Wine
serves 2

-2 1/2 tbsp light soy sauce
-1 tbsp sugar
-2 tsp crushed red pepper
-1 clove garlic, minced
-1/2 tsp sesame oil
-2 tsp ginger, grated
-1 tsp toasted sesame seeds
-1 package firm tofu (14 – 16 oz.)
-veg oil, for frying
-1-2 scallions, thinly chopped
-white rice


Slice tofu into 8 even slices. Place on paper towels and blot with extra paper towels until most of the water is gone.


In bowl, whisk together soy sauce, sugar, red pepper, garlic, sesame oil, and sesame seeds. Set Aside.


Heat around a 1/4″ of vegetable oil over medium-high heat in a large skillet until shimmering. Place tofu slices in pan and fry until golden brown, flipping once (about 4-6 minutes on each side). Once done, drain on paper towels.

Stack 4 slices of tofu on top of each other. Top with sauce, then scallions. Serve alongside white rice.

Enjoy!

Tagged: , , , ,

cooking (fail?): five-spice pan fried tempeh


I have never cooked with (or eaten) tempeh, so last night was a whole new experience for me. I’m warning you now (in case you follow the recipe), I don’t think it turned out that well. Totally open for suggestions and/or comments on what I may have done wrong here or what I should do differently.

Five-Spice Pan Fried Tempeh
serves 2-4 w/ rice

-8 oz. package of organic soy tempeh
-1 tsp five-spice
-1 2/3 tbsp light soy sauce
-1 tsp mirin
-1 tbsp sesame oil
-2 tbsp peanut oil

Steam tempeh for 15 minutes to allow it to “swell” so it absorbs marinade better.


In a large bowl, combine five-spice, soy sauce, mirin, and sesame oil. Once tempeh is finished steaming. Toss tempeh in marinade until coated on all sides. Let sit for a couple minutes.


Heat a skillet over med-high heat and add the peanut oil. Once hot, fry the tempeh for about 3 minutes on each side, until browned.

Serve with rice. (Try to?) enjoy.

Tagged: , , , , , ,