This crispy tofu paired perfectly with roasted veggies and jasmine rice. Next time we might try our luck at converting this to a sheet pan oven roast, to avoid some of the “stand up” time that it takes frying in four skillets. But it was soooooooo good this way, it may be something we save for nights we have a few extra spoons.
4-Way Fried Tofu
Ingredients
Sauces
Instructions
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Put rice on Preheat oven 400 Line tray with paper towels to drain tofu Slice tofu in half length wise Then into four triangles Place on paper towels Cover with another layer of towels Top with tray Weight with cast irons
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Cut veggies to roast Coat with oil and salt Place on sheet pan with parchment Roast 30 minutes (400°)
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Combine ingredients for the base sauce soy sauce, brown sugar, rice vinegar, crushed garlic, grated ginger, water and corn starch Whisk WELL. Then divide into four bowls (or short mason jars) There should be about 3 cups total Place a half cup basic sauce with the Hot Sauce Place .75 cup sauce with the Jelly Place .75 cup sauce with the ketchup And leave the rest of the sauce as your basic sweet ginger
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Get your cast iron pan (we used FOUR) really hot before adding a thin layer of oil on the bottom. Coat each triangle with corn starch and fry for 2-3 minutes in hot oil then flip and continue cooking another 2-3 minutes until you have a crispy brown crust on both sides. If your tofu was very moist, you may need to DRAIN the pans before adding your sauce. If need be, take your tofu out, drain the oil/liquid CAREFULLY. Then return the tofu to the pan. Pour one of the sauces on top of your crunchy tofu and heat through until bubbly .. flipping each tofu at least once to coat all sides. Serve with a sprinkle of sesame seeds or everything bagel seasoning (optional).
