Sorry that I'm posting a little later today. Becky, J. and I went to a concert last night and it was so amazing! I needed to sleep in a little bit to recover from that late night, now I think I'll have a super productive day.
Some people don't love tofu (or have never tried it), this is a great first tofu recipe because it's got a nice crunchy coating. I made the sauce that came with the recipe from Season with Spice. However, when I reheated the leftovers the next day I whipped up from Hibachi Yum Yum Sauce, either is fine, but I liked the Hibachi Yum Yum Sauce a lot better.
-1 block (12.3oz or 349g) of extra firm tofu
-1/2 cup cornstarch
-1/4 tsp ground white pepper
-1/2 cup panko flakes
Sesame-Soy Dipping Sauce
-1/4 cup low-sodium soy sauce
-1 tsp rice wine vinegar
-1 tsp sugar
-2 tsp sesame oil
-3 cloves garlic – minced
-Chili Pepper to taste
-1 spring onion – chopped
-Sprinkles of sesame seeds
|Press the tofu between two paper towels to release some of the water.|
Cut into bite sized cubes.
|Coat the pieces in cornstarch/white pepper.|
Dip in the egg.
Coat in the Panko.
|Fry your pieces in oil until all sides are golden brown.|
|It will be easiest to flip with tongs.|
|Mix together all ingredients for the dipping sauce and serve.|
Generally this recipe didn't go over well, my family hated it, but I didn't think it was bad. I liked the creamy Hibachi Yum Yum Sauce a lot better than the soy sauce, but overall I think this was a success. However, if you're making this for one person use only half of the tofu block, I got several meals out of one block and I didn't need to eat that much tofu.