Crispy Tofu Ssam Food

THE BEST CRISPY TOFU

The Best Crispy Tofu image

The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 14-ounce block firm tofu, drained
2 tablespoons low-sodium soy sauce
Juice of 1 lime
2 teaspoons agave syrup
2 scallions, white parts minced, green parts sliced thin
1/2 teaspoon sriracha
1/2 cup panko
2 tablespoons white sesame seeds
1 tablespoon cornstarch
1 teaspoon garlic salt
1 teaspoon onion powder
Kosher salt and freshly ground black pepper
3 tablespoons olive oil

Steps:

Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.

SESAME & SPRING ONION STIR-FRIED UDON WITH CRISPY TOFU

Sesame & spring onion stir-fried udon with crispy tofu image

Do something different for dinner, with our vegan noodle, tofu, green bean and spring onion stir-fry. It's quick and healthy, plus it's budget-friendly too

Provided by Anna Glover

Categories Dinner

Time 20m

Number Of Ingredients 12

Ingredients

400g block firm tofu
1 tbsp cornflour
½ -1 tsp chilli flakes, to taste
¼-½ tsp Szechuan peppercorns, ground, to taste
1 tbsp vegetable oil
bunch of spring onions, trimmed and cut into lengths
200g green beans, trimmed and cut into lengths
400g ready-to-use thick udon noodles
½ tbsp sesame oil
2 tsp sesame seeds, plus a pinch to serve
1 tbsp low-salt soy sauce, plus extra to serve
1 tbsp rice vinegar

Steps:

Drain and pat the tofu dry with kitchen paper. Cut into cubes, wrap in more kitchen paper, and place a heavy board over the top. Leave to drain for 15 mins.
Mix the cornflour, chilli flakes and ground peppercorns together in a bowl with a pinch of salt, then add the drained tofu. Toss well to coat.
Heat half the vegetable oil in a large non-stick frying pan over a high heat, and fry the tofu pieces for 5-6 mins until golden all over. Scoop out of the pan, and leave to drain on kitchen paper.
Add the remaining oil to the pan and stir-fry the spring onions and beans for 3-4 mins until tender and lightly golden. Pour a kettle of boiling water over the noodles in a sieve to loosen. Drain well, then tip into the pan. Fry for a few minutes until piping hot. Add the sesame oil and sesame seeds, and sizzle for a few seconds. Splash in the soy sauce, rice vinegar, then add the tofu. Toss well, then serve in bowls with a pinch of sesame seeds on top and more soy sauce on the side.

Nutrition Facts : Calories 356 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.7 milligram of sodium

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