Marinated Sponge Tofu
One month in Portland, Oregon was plenty of time to indulge in many types of cuisines. My favorites are always asian restaurants and food carts. I’d wake up craving a good noodle soup or a Vietnamese pho, or dumplings and pork buns. So many options can be hazardous to anyone’s ability to choose!
So now, I’m back home, working my memory to its limits, recreating all the tantalizing combinations I tasted during my foodie tour.
Tofu comes to life when it’s deep fried, and then marinated. Simply luxurious…
Marinated Sponge Tofu
Deep fried tofu marinated in a very delicate sauce.
Makes: 6 servings
Prep time:
Cook time:
Ingredients:
- 1 lb Tofu (silk tofu)
- 1/2 cup cornstarch
- 2 cups vegetable oil for frying
- 1/4 cup soy sauce
- 2 Tbsp Japanese Mirin (sweet wine)
- 1 Tbsp oyster sauce
- 1 tsp Sriracha hot sauce
- 1 tsp minced garlic
- 1 tsp powdered ginger
- 1 Tbsp sesame oil
- 1/2 cup water
- 1/4 cup chopped scallions
- 1/4 cup toasted onions
- 2 tsp sesame seeds
- 1/4 cup chopped chives
Instructions:
- Cut the tofu into cubes, then place them on paper towels and place more paper towels on top. Let them drain for 20 minutes.
- In a deep pan heat the oil to medium high. Dust the tofu cubes in cornstarch right before placing in hot oil. Fry the cubes, turning as necessary, until light golden brown. Remove and drain on paper towels.
- In a small saucepan mix soy sauce, Mirin, oyster sauce, Sriracha, garlic, ginger, sesame oil and water. Bring to a boil then remove from heat.
- Marinate freshly fried tofu just before serving, about 10 minutes.
- Place tofu in serving plates, drizzle some marinade on top and garnish with the herbs and sesame seeds to taste.