Crispy Tofu
The secret to crispy tofu? Use extra firm tofu, not the silken type which is too soft. Another secret? Use hot oil to deep fry and remove tofu cubes the minute they turn a light golden color. It will result in a wonderfully crispy outer texture. I use a cast iron wok and gas stove which give the best results. If you have an electric stove, use a stainless steel pot for deep frying the tofu and a skillet for stir frying the vegetables. Nonstick is not advisable because it can’t handle the high heat that’s required.
Method:
1) Wash and prep your vegetables and set aside.
2) Drain tofu, dry with paper towels, then cut into chunky cubes.
3) Heat wok on medium high, add oil 1/2 way up wok. Test oil by putting a single wood chopstick into center of wok, when bubbles surround your chopstick, it’s hot enough to add tofu
4) Use slotted spoon to lower tofu cubes into hot oil. Fry in two batches to prevent overcrowding.
5) Use slotted spoon to remove tofu, drain on paper lined dish and set aside. Pour hot oil into bowl or steel container and wipe out wok.
6) Fry garlic and ginger with a little oil on high heat in wok, immediately add all your veggies. Keep turning veggies so they don’t burn. Add dash of tamari and sherry, set aside on serving platter.
7) Add sauce mixture to wok on medium heat, stirring till it bubbles.
8) Add tofu cubes, turn a few times, then use slotted spoon to lift tofu cubes onto bed of vegetables. Serves 2 as a one-dish dinner or 4 with other dishes.
Ingredients:
1 block extra firm tofu, cubed
Canola or safflower oil for deep frying and stir frying
handful of snow peas, topped and tailed
handful of green beans, topped and tailed
variety of multi-colored mini sweet peppers
2 scallions, cut diagonally
2 slices of fresh ginger, shredded
2 smashed garlic cloves
San-J tamari
medium drinking sherry
Sauce, mix in small bowl:
1 teaspoon Koon Chun brown bean sauce
1/2 teaspoon Huy Fong chili garlic sauce
few dashes of sherry
quarter bowl of chicken stock
Eleanor Hoh is an entrepreneur, cooking teacher and publisher of ‘Be a Wok Star’ blog. Eleanor’s easy, no-recipe approach to cooking encourages you to treat cooking as a creative process. Her cooking classes focus on teaching simple, one-dish dinners using a few fresh ingredients and four seasonings. Eleanor’s ‘easy style’ cooking is adaptable to any diet. Her mission is to show that anyone can be a Wok Star when they have all the right elements; right wok, technique, heat and quality ingredients. Her classes and kit are available online at eleanorhoh.com
healthy cooking
with Eleanor hoh, the wok star