- Yield: 4 Servingsas part of multicourse meal
- 2 tablespoons Chinese dark soy sauce
- 2 tablespoons honey
- 1 teaspoon rice vinegar
- 1 teaspoon sambal oelek (or other chilli garlic hot sauce)
- One 14-oz (400-g) block firm tofu
- 2 tablespoons high-heat cooking oil
- 1 tablespoon minced garlic
- 1 fresh chilli of your choice, sliced (optional)
- 1 green onion (scallion), sliced or chopped
How to Make It
- In a small bowl, combine the soy sauce, honey, rice vinegar and sambal oelek. Mix together and set aside.
- Cut the block of tofu into ½-inch (1.25-cm)-thick slices. Place 3 layers of paper towels on a clean, dry work surface. Arrange 3 of the tofu slices on the paper towels and fold the towels over, pressing down to squeeze some of the water out of the tofu. Repeat with the remaining slices.
- Set a large frying pan over high heat until a bead of water sizzle upon contact and evaporates. Pour enough oil to just coat the surface of the pan. Add the tofu slices to the pan, not touching each other. You might have to fry in two batches. Fry the tofu until the bottom is golden brown, about 2 to 3 minutes. Tofu slices should release themselves from the pan when they’re ready. Carefully flip the tofu, away from you (the tofu may splatter) and fry the other side. Remove from the pan and drain on a rack or a paper towel.
- Drain all but 1 teaspoon of cooking oil from the pan and return to medium heat. When the pan is hot, add the garlic and fry until fragrant, about 15 to 30 seconds. Pour in the soy sauce mixture and let simmer for 30 seconds to thicken slightly. Pour this sauce over the tofu. Top with fresh chilli and green onion.