Pan Fried Tofu Chives

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Chinese

Ingredients: Tofu

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Serves: 4

Ingredients

• Tofu chives
• 1 block (14 oz / 400 gr) firm tofu
• 1 egg, lightly beaten
• 3 chives, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• enough corn starch to lightly dust the tofu
• 4 tablespoon oil
• Dipping sauce (mix the following together)
• 1 teaspoon sesame seeds, toasted
• 1/2 - 1 teaspoon crushed red peppers
• 2 tablespoon soy sauce
• 3 - 4 stalks fresh coriander leaves, thinly sliced
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon sesame oil

Instructions

1. Drain tofu really well. I do this by wrapping the block of tofu with kitchen towel, place it between two plates, then place a heavy cast iron skillet on top of the plate. After 30 minutes, there should be plenty of liquid pools around the wrapped tofu. Drain away the liquid and unwrap the tofu.
2. Cut the drained tofu into 12 equal pieces.
3. In a bowl, mix together egg, chives, salt, and ground pepper.
4. Heat oil in a frying pan over medium high heat.
5. Lightly dust each piece of tofu with corn starch, then coat with the egg mixture, and fry until both sides are golden brown.
6. Serve the fried tofu chives with dipping sauce.