Kristen's Crispy Bean Curd

| 2 Comments

Chatting with an old Pittsburgh friend last week, we reminisced about "Tony's Crispy Bean Curd," one of our favorite tofu dishes at a local Chinese restaurant. It inspired me to make my own crispy bean curd that night. This one has a fruit-based sweet & sour sauce over deep-fried tofu.

crispytofu.jpg

Kristen's Crispy Bean Curd
serves 2

1 block (200g) tofu (momen/firm/cotton style)
2 Tbsp cornstarch
oil for deep frying
1/2 cup orange juice (or juice of 3 mandarin oranges)
1 Tbsp onion paste (or 1 tsp minced ginger + 2 tsp minced garlic)
2 fresh red chili peppers, minced
2 Tbsp cornstarch
1/2 cup water
2 tsp salt
2 tsp sugar
1/3 cup vinegar
pomegranate seeds
minced green onion

Press the tofu under a weight for 20-30 minutes. Drain and pat dry. Cut the tofu into bite sized cubes. Set aside.

Saute the onion paste & chili in a little bit of oil. When lightly brown, add the juice. In a separate bowl, mix 2 Tbsp cornstarch with 1/2 cup of water. Add cornstarch mixture to pan and stir to thicken the sauce, adding more water to thin as it cooks. Season with vinegar, salt and sugar - adjust to taste. Remove from heat.

Lightly coat the tofu cubes in cornstarch and deep fry at 190-200 degrees until the tofu is light brown all over.

Pour sauce over tofu and top with pomegranate seeds and onions.

2 Comments

That looks very good, as was Tony's. The only thing you forgot to ask was how hot one wanted the bean curd on his "spicy scale."

mmm... It looks very good. I think I will try it this weekend!

Do you have any preferred oils for deep-frying? I have never done a lot of frying and so am always at a loss to know which oils will fare best for this use.

Leave a comment

Recent Comments

  • holly: mmm... It looks very good. I think I will try read more
  • Mike: That looks very good, as was Tony's. The only thing read more

Archives