1 package (16 oz.) soft tofu or 1 package regular-firm tofu, drained.
¼ tsp cayenne
¼ tsp salt
¼ tsp white pepper
1 cup flour
½ cup Japanese bread crumbs (panko)
1/3 cup vegetable broth
1 Tbs soy sauce
1 Tbs Chinese rice wine or dry sherry
1 ½ tsp sugar
1 tsp sesame oil
¾ tsp cornstarch
2 Tbs cooking oil
Cut tofu in half horizontally to make 2 pieces, each about ¾ inch thick. Cut each half into quarters to make a total of 8 rectangles.
In a small bowl, combine cayenne, salt, pepper. In a wide bowl beat eggs. On a plate combine flour and panko.
Combine sauce ingredients in a pan (or microwave on high for three minutes)
Bring a pot of water to a simmer. Add tofu and parboil for two minutes. Lift out with a slotted spoon. Pat dry with paper towels. Sprinkle with cayenne mixture.
Place wide non-stick frying pan over medium heat until hot. Add oil, swirling to coat sides. Dip tofu pieces in egg, drain briefly, then dip in flour-bread crumb mixture. Cook, turning once until golden brown, 2-3 minutes on each side. Remove pan from heat.
Heat sauce until it boils and thickens, You can carefully add some corn starch to speed thickening. Add the starch to a small amount of liquid in a small bowl first, then blend in the thick paste to the rest of the sauce – otherwise clumping will occur.
Pour sauce onto serving plate. Arrange tofu on sauce.
Can be combined with broiled, marinated asparagus and hydrated shitake mushrooms on the same plate.
Serve with rice.
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