Fried Tofu in Vinegar and Soy Sauce
Ingredients(Servings: 2)
Directions
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Drain the tofu and cut into 3-4 cm (1-1.5 in) cubes.
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Soften the spring onion and ginger in water. Parboil the mushrooms then remove and finely chop. Mix (A) and season the ingredients.
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Heat the cooking oil, cover the tofu in starch and fry until slightly crispy.
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Remove excess oil with paper towels, and while still hot place in (2), mix well, and serve.
Cooking Basics
Tofu - draining
Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.
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