Total Time: 1hr
Prep Time: 30 mins
Cook Time: 30 mins
Servings: 4
Ingredients
- 12 1⁄3 ounces extra firm tofu
- 2 eggs
- 2 tablespoons water
- 1⁄2 teaspoon vegetarian chicken bouillon granules
- 3⁄4 cup cornstarch
- 1 1⁄2 tablespoons rice wine vinegar
- 2 tablespoons rice wine
- 3 tablespoons sugar
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 small garlic clove, crushed
- oil, for deep frying
Directions
- Open box of tofu carefully, and put tofu on cutting board.
- Slice lengthwise into 4 equal portions, and lay flat on a double-thickness of towel(or, I like unused clean cloth diapers–they absorb really well, without lint), place another double-thickness on top, and place a baking sheet on top of all, and weigh down with something heavy, like a book, or baby, or something.
- Let it sit, and if you want to change the towels, even better. Give it about 20 minutes.
- Cut the pieces into 3/4 inch cubes, about the size of dice.
- Beat the eggs and water together.
- Place cornstarch and bullion powder in another bowl, and stir together.
- Heat about 2-3 inches of oil to about 350 degrees.
- Dip pieces of tofu into the egg, then dust heavily with the cornstarch, and carefully place 5-6 pieces in the oil at a time–you don’t want to change the temp of the oil too drastically by putting in too many, and you don’t want them to stick together by crowding them.
- Fry until brown and crispy, about 2 minutes, depending.
- Drain in a colander.
- Repeat process until done.
- This can be done a couple of hours in advance, but don’t seal the container while hot, because they’ll get soggy.
- I just cover with a paper towel.
- Now, for the sauce, mix the rice wine, sugar, soy sauce, cornstarch (2tsp)–I usually shake them together in a jar) Feel free to double sauce to taste–it works fine.
- Add a tbsp oil to a skillet, heat, and stir fry the garlic until aromatic, but not burned.
- Toss tofu in the oil, stir around to heat and crisp a little more, then add the sauce mixture into the pan, and stir to coat tofu, and let thicken–about 1 minute.
- Serve hot, over rice, preferably.