Have I told you before that I love tofu? I’m so addicted and this was so crispy and yummy! I’m not sure why, but I just seem to crave tofu and it is probably one of my very favorite foods. Too bad Grumpy doesn’t feel the same way – or at least he gives me a hard time admitting it.
As always, I knew Grumpy would have something to say about the fact that our main course was going to be tofu for dinner. I’m pretty used to it. If its not steak, mashed potatoes with gravy and one of his favorite veggies then its not a meal. He doesn’t get that every night (wouldn’t be good for his health anyway!) and its a treat when he does. This night, dinner was going to be my treat and he was just going to have to deal. 🙂 His favorite saying to me is “the words tofu and yummy do not belong in the same sentence”. He contradicts himself though everytime he tries one of the tofu dishes I make because he cannot tell me its not good! I think he’s a tofu convert who is unwilling to admit it!
I made enough of this so I would have leftovers the next day. I could eat the whole recipe all by myself to begin with so I knew I had to double the recipe in order to have anything for lunch. Somehow it became breakfast, I don’t know how that happened though. I even ate it cold. Jaden, if you are reading this: I.Love.You. and I’m so glad I found you. 🙂 You make my tastebuds and tummy extremely happy. Thank you. Grumpy ate this too and I didn’t hear any complaints while he was mowing down so I think he’s in “secret” love. 😉
Pan-fried Tofu with Dark Sweet Soy Sauce
from Jaden Hair’s cookbook “Steamy Kitchen”
2 Tablespoons Dark Soy Sauce
1 tablespoons honey
1 teaspoon rice vinegar
1 teaspoon sambal olek
1 block firm tofu
1 tablespoons high heat cooking oil
1 tablespoon minced garlic
1 fresh chili (I used jalapeno and sweet red pepper)
1 green onion, sliced (I did not use this)
My method of putting this all together was a little different from Jaden’s so I will tell you how I did it.
In small bowl combine the soy sauce, honey, rice vinegar and sambal oelek. Mix together and set aside.
I do my tofu a little differently than Jaden – how I do it: I place the tofu block between paper towels and sit a heavy object on top (I have these heavy dinner plates that I use one of). I let this sit for about 30 minutes and then cut the tofu into triangle shapes. You can cut your slices in any shape you want, but you want it thin enough so that it will crisp up. Cut it too thick and you will have mushy tofu.
Heat a frying pan over high heat until water sizzles upon contact. Pour enough oil to coat the surface of the pan and add tofu pieces. Be careful doing this as it will sizzle and pop. Tofu slices “should” release themselves from the bottom of the pan when they are ready to flip. Tilt the pan away from you when flipping to avoid being spattered by hot grease. Remove from pan and drain on a paper towel.
Drain all but 1 tablespoon of hot oil from the pan and return to medium heat. When hot, add the garlic and fry until fragrant about 15-30 seconds. Be careful not to burn…don’t leave the stove while the garlic is in the hot pan! Pour in the soy sauce mixture and let simmer for 30 seconds to thicken. Place tofu pieces into the pan and toss with the sauce. Top with fresh chili and green onion. Enjoy hot or cold. 🙂