Fried Tofu Bombs
extra-firm tofu (previously frozen)
1/2 cup tamari or soy sauce
1 tablespoon sesame oil
1 teaspoon Chinese five-spice
2 cloves garlic (or 1 teaspoon garlic powder)
1 teaspoon coriander
1/4 cup mirin or rice vinegar with some sugar
Music: Evan Greer or any riot-folk.
Flake ice off of now de-mush-ified tofu, thaw, pour off water.
Slice into 1/2" thick slices or carve into hearts and stars
Throw everything together into bowl or Tupperware container to marinate for as long as you want, I recommend 2 days, but 10 minutes works if you're hungry. But then again, you can eat tofu raw too.
Make sure all sides are covered, I recommend squishing and unsquishing the tofu like a sponge to soak up the flavor, but this might just be a superstition.
Heat up regular ol' veggie oil until a drip of water makes noise, but doesn't go mo-crazy.
Throw in tofu slabs, flip often, and try not to get the skin tough until it all seems to be happening at once. You are now done cooking.
This seems to go well with left over “duck” sauce from Chinese food (the orange stuff, not actually from ducks, though I'm sure they'd like it too).
SO HOW'D IT GO?
Love it! Havent had tofu in a while (apparently Im "sensitive to soy") and this was delicious ^^My only modifications were I used 2 tbsp rice vinegar with 1tsp sugar instead of the 1/4 cup mirin, and I diidn't have any sesame oil (but next time, Ill make sure to have mirin and sesame oil!)
I cut it in thick slabs but it was bland in the middle and too strong marinade on the outside so I cut it thin and fried it and had it in sandwiches and its sooo nice.
These were awesome! Marinated the tofu for 2 days but didnt bother to freeze and thaw it. Once it was done marinating I baked it in a 350 degree oven for 20 minutes then flipped it and baked for another 10. After that I pan fried it and had it with some salad and rice pilaff.
There was a leftover slice so I put it on some rye bread with vegan mayo, lettuce and tomatoe. Its in my lunch bag right now so I will let you guys know how it is!
BTW the duck sauce is a good idea for this recipe
yum! just got done eating this for lunch. i didn't have time to freeze/thaw the tofu and it was still good. i also skipped the coriander and used mirin and sugar in the marinade. served with sauteed kale.
I used my cast iron skillet....I am loving that thing!
My son had his in a wrap with veganaise and he actually ate it (self-proclaimed tofu hater)!