Pan-Fried Tofu in Vinegar Soy Sauce
Crispy tofu cubes in a tangy, aromatic marinade, enhanced with ginger and Japanese long onion. Wood ear mushrooms add a satisfying texture to this bold and vibrant vegan dish.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Drain the tofu and cut into 3 to 4 cm (1.2 to 1.6 in.) cubes.
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Mince the negi, ginger, and the wood ear mushrooms (after soaking in water and blanching), then combine with (A) to prepare the marinade.
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Heat the frying oil, coat all surfaces of the tofu cubes in potato starch and pan-fry until crispy and golden.
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Drain off excess oil, place into (2) while still hot, and soak all sides of each cube for maximum flavor before serving.
Cooking Basics
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.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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