Crispy Fried Tofu With Garlicky Soy Sauce & Chili Sweet And Sour Sauce Recipe by Julie - Mrs. Lin's Kitchen
Crispy Fried Tofu with Garlicky Soy Sauce & Chili Sweet and Sour Sauce Cooking Instructions 1 Open the tofu box and drain out all the water 2 Put some paper towels on a flat plate and place the block of tofu in the middle. Place some more paper towels on top of the tofu. Add some weight on top of the tofu will help squeeze out all the excess water. Leave it for about 30 to 50 minutes. 3 Cut the tofu into 16 equal portions (triangle or rectangular shape) 4 Add oil in a pan or a wok and heat it up on medium-high heat 5 When the oil temperature reaches about 200 F, add tofu into the pan and fry on both sides for about 5 minutes or until the outside is slightly hardened and the color of tofu turns light yellow-brown. 6 Take tofu out and let it rest for about 5 minutes 7 After 5 minutes, fry the tofu for the second time until it becomes golden brown and crispy on the outside. It took me about 2 minutes more 8 To make the garlicky soy sauce, add 1 tablespoon of soy sauce in a clean bowl, 1 teaspoon of grated garlic, 1/4 teaspoon of sesame oil, 1/4 teaspoon of black vinegar, and finely chopped cilantro. Mix everything together. 9 To make chili sweet & sour sauce, in a clean bowl, add 1 tablespoon of ketchup, 1 teaspoon of white vinegar, 1 teaspoon of sugar, 1/4 – 1/2 teaspoon of sriracha, a dash of grated ginger and a dash of salt. Mix well and make sure the sugar is all dissolved. I added ¼ tsp of sriracha but you can add more if you like the sauce spicier 1 Open the tofu box and drain out all the water 1 Open the tofu box and drain out all the water 2 Put some paper towels on a flat plate and place the block of tofu in the middle. Place some more paper towels on top of the tofu. Add some weight on top of the tofu will help squeeze out all the excess water. Leave it for about 30 to 50 minutes. 2 Put some paper towels on a flat plate and place the block of tofu in the middle. Place some more paper towels on top of the tofu. Add some weight on top of the tofu will help squeeze out all the excess water. Leave it for about 30 to 50 minutes. 3 Cut the tofu into 16 equal portions (triangle or rectangular shape) 3 Cut the tofu into 16 equal portions (triangle or rectangular shape) 4 Add oil in a pan or a wok and heat it up on medium-high heat 4 Add oil in a pan or a wok and heat it up on medium-high heat 5 When the oil temperature reaches about 200 F, add tofu into the pan and fry on both sides for about 5 minutes or until the outside is slightly hardened and the color of tofu turns light yellow-brown. 5 When the oil temperature reaches about 200 F, add tofu into the pan and fry on both sides for about 5 minutes or until the outside is slightly hardened and the color of tofu turns light yellow-brown. 6 Take tofu out and let it rest for about 5 minutes 6 Take tofu out and let it rest for about 5 minutes 7 After 5 minutes, fry the tofu for the second time until it becomes golden brown and crispy on the outside. It took me about 2 minutes more 7 After 5 minutes, fry the tofu for the second time until it becomes golden brown and crispy on the outside. It took me about 2 minutes more 8 To make the garlicky soy sauce, add 1 tablespoon of soy sauce in a clean bowl, 1 teaspoon of grated garlic, 1/4 teaspoon of sesame oil, 1/4 teaspoon of black vinegar, and finely chopped cilantro. Mix everything together. 8 To make the garlicky soy sauce, add 1 tablespoon of soy sauce in a clean bowl, 1 teaspoon of grated garlic, 1/4 teaspoon of sesame oil, 1/4 teaspoon of black vinegar, and finely chopped cilantro. Mix everything together. 9 To make chili sweet & sour sauce, in a clean bowl, add 1 tablespoon of ketchup, 1 teaspoon of white vinegar, 1 teaspoon of sugar, 1/4 – 1/2 teaspoon of sriracha, a dash of grated ginger and a dash of salt. Mix well and make sure the sugar is all dissolved. I added ¼ tsp of sriracha but you can add more if you like the sauce spicier 9 To make chili sweet & sour sauce, in a clean bowl, add 1 tablespoon of ketchup, 1 teaspoon of white vinegar, 1 teaspoon of sugar, 1/4 – 1/2 teaspoon of sriracha, a dash of grated ginger and a dash of salt. Mix well and make sure the sugar is all dissolved. 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