Tag: Asian

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Sesame-Soy Dipping Sauce

Recipe from http://blog.seasonwithspice.com/2012/09/crunchy-golden-fried-tofu-recipe.html

This is the dipping sauce that I made for the tofu.

Ingredients:
1/4 cup low-sodium soy sauce
1 tsp rice wine vinegar
1 tsp sugar
2 tsp sesame oil
3 cloves garlic – minced
1 serrano red chili pepper (or two Thai bird’s eye chili peppers for a spicy version) – deseeded and minced
1 spring onion – chopped
Sprinkles of sesame seeds

Directions:
1. Combine all sauce ingredients in a small bowl, and set aside, until ready to use.

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Salt & Pepper Tofu

recipe from http://www.hapabento.com/2011/02/23/salt-and-pepper-tofu-recipe/

Ingredients:
1 block extra-firm tofu
1 tsp. salt
1 tsp. cracked pepper
1 tsp. minced garlic
1 tsp. minced ginger
1 tsp. minced chili pepper (optional)
1/4 cup cornstarch
vegetable or canola oil for frying

Directions:
Drain tofu by placing on towel with some weight on top. Let this sit for at least 15 minutes changing the towel if needed.

While your tofu is doing it’s thing, prepare and combine the spices.

Cut the tofu into 1 inch cubes and coat with the spice mixture. Set them aside while you ready the cornstarch and heat the oil.

Pour enough oil in a pan until you have about 1/4 inch to 1/2 inch depth. Get the oil nice and hot.

Quickly dredge the seasoned tofu cubes in the cornstarch then place in the oil for frying. Only do a few at a time. Keep turning them until they’re evenly browned.

Don’t overcook, you just need the outside to become a crust. Remove and drain. Allow to cool.  

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Scallion Pancakes

Recipe from http://www.mykitchensnippets.com/2008/07/scallion-pancakes.html

Ingredients :
2 cups of flour
1 tsp of salt
1 tbsp of oil
3/4 cup of boiling water (more or less)
4 tbsp of vegetable oil or sesame oil
1 cup of finely sliced scallion

Directions:
1. Mix the flour and salt together and then add the 1 tbsp of oil and the boiling water to the flour. Mix thoroughly to form a dough then knead for 5 minutes.

2. Form it into ball, cover and let rest in the mixing bowl for 20 minutes.

3. Form into a log and cut into 12 – 16 pieces then roll each piece into a round disk.

4. Brush with oil or sesame oil and sprinkle with scallions. Roll into a cylinder and then coil it into a snail shape. Cover and let rest for 20 minutes.

5. Flatten the dough with your hand and then roll it out again.

6. Heat up non-stick frying pan over medium heat and brush it with some oil. Pan fried both side until golden brown.

7. Cut into wedges and serve with any dipping sauce of your choice.