CRISPY HONEY SRIRACHA TOFU

A tender bean curd direction that tastes a bit like Chinese take out! Tossed in a very sweet and spicy honey sriracha sauce, these bean curd cubes square measure delectable and prepared in precisely quarter-hour.There square measure lots of bean curd recipes out there however not all of them square measure equal. I’m certain you’ve detected folks say that bean curd tastes like cardboard and I’m here to inform you that’s not true!

Tofu may be spectacular if you recognize approach to|a way to} cook it the correct way. One factor to recollect is that the preparation is as necessary because the seasoning of the dish. provides it love and a focus and it'll reward you by turning into the middle piece of your recipes.

Take this honey sriracha bean curd for instance – other than being one in every of the foremost favorite recipes on my web log, it showcases however versatile a straightforward block of soybean may be. however before we have a tendency to start, let’s acquaint ourselves with one in every of Asia’s staple ingredients.

Tofu, or curd, is created by coagulating (congealing) soy milk and pressing the curds into white blocks (tofu blocks), substantially just like the method of creating cheese.

Tofu is sort of gentle in flavor. It’s a touch sweet like soy milk, creamy, with a small pungency thereto. as a result of it’s therefore gentle, it’s extraordinarily versatile and may combat any flavor you offer thereto. whereas most packaged  bean curd will have a small bitter style, contemporary bean curd doesn’t in the slightest degree. In fact, freshly created bean curd is therefore delicious that it may be eaten  on its own.

INGREDIENTS

• 14 ounce block medium firm tofu
• 1 clove garlic (minced)
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1 1/2 tablespoon honey
• 1 tablespoon rice vinegar
• 2 tablespoons potato starch or corn starch (for dusting)
• 3 tablespoons vegetable oil (or other neutral oil)
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• 1 scallion, finely chopped (optional)

INSTRUCTIONS

1. Drain the tofu from the package and place on a plate. Let sit for 15-20 to remove excess water. Alternatively, wrap the tofu in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is dryer.
2. Whisk garlic, sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.
3. Dust tofu with cornstarch until all sides are coated.
4. Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
5. Add sauce and gently coat tofu cubes. Cook for 3 minutes.
6. Turn the heat off and add sesame oil and sesame seeds.
7. Stir once more to evenly coat tofu cubes and serve topped with scallions.

Recipe From : Pickledplum