I think tofu is one of the most versatile foods you can cook with. Tofu is also a type of food that many people shy away from because they don’t know how to cook it properly. The first time I made tofu, it was horrible. After doing some research, I found that many people suggested you “press” the tofu in order to get as much water out of the tofu as possible. This makes it easier to fry. Low and behold.. this technique actually works/helps!
Here’s what you’ll need . . .
1 block of organic tofu
vegetable oil (for frying)
green onion, chopped (I used 3 stalks)
asparagus, cut into big chunks (I used 5 stalks)
3 tbsp local honey (you can use whatever honey you’d like)
1 tsp red pepper flakes
1 tsp soy sauce
1 tsp white vinegar
1 tsp ginger
1 tsp garlic powder
2 tsp sesame oil
Let’s get started! I always buy the extra firm, organic tofu. It’s much easier to work with in my opinion. For this recipe, I used the entire block.
First, prepare a cookie sheet. Place paper towels on a cookie sheet to absorb extra water from the tofu. Drain all of the water from the tofu. Begin cutting tofu into chunks. Place the chunks of tofu on the cookie tray covered with paper towels.
Once all chunks of tofu are on the cookie sheet, cover the tofu with another lay of paper towels. Place another cookie sheet on top of this and place cans of vegetables/beans on top of the cookie sheet to weight it down.
Next, start the sauce. Combine all ingredients in a small pot or sauce pan over low heat. Once the sauce begins to boil, turn the heat off and set the sauce aside.
Now, let’s get back to the tofu..
Place the vegetable oil in a shallow pan over medium heat. You don’t need a ton of vegetable oil! Only about 1/2 cup to fry the entire block of tofu. You don’t want the tofu to absorb the oil and turn to mush. Allow the vegetable oil to heat up. Dredge the tofu in cornstarch so it gets an even coating. Next, start placing tofu into the pan of oil. Be careful! Any water that’s still in the tofu will cause the oil to pop. Fry the tofu until it’s a golden brown. You may need to fry a few batches. Don’t try to fry all of the tofu at once. Once the tofu is done frying, place it back on to the cookie sheet with clean, dry paper towels (to absorb the oil).
Next, you’ll want to steam the asparagus a bit. I placed mine in a microwave safe boil with a splash of water and heated it on high for 1 minute. How long you steam the asparagus is completely up to you. 1 minute made mine soft, but crunchy. Just how I like it!
Now that you have everything prepared, place the tofu in a big bowel. Next, toss in the chopped green onion and asparagus. Pour the sauce over the tofu and veggies and stir.
And there you have it! It’s that simple!
I served mine with a side of brown rice. Once the tofu was spooned onto my plate, I topped it with some fresh sesame seeds for added flavor.
Just a quick note: Be careful with the red pepper flakes! I made the huge mistake of adding 2 tsp of red pepper flakes and I had to double the sauce to help dilute the red pepper flakes. Nothing wrong with that though.. the sauce is amazing on the rice! I think Sriracha would go great in the sauce as well. Maybe something to try the next time I make this?