Crisp tofu fingers with honey-kalamansi sauce
Sam’s idea. She requested a tofu dish done lemon chicken-style and I cooked this for her. Instead of the more traditional way of making lemon sauce, with sugar syrup and lemon juice, I made a no-cook version by stirring together honey and kalamansi juice. Our kalamanasi tree is bearing fruit quite prolifically and I’m finding ways to make good use of them. The lime tree has so many fruits too but are still rather small. When the lime is ready for harvesting, I’ll be cooking, baking and mixing cocktails with them.
Anyway, before I get carried away with my excitement over our fruit-bearing trees, here is the recipe for this very simple but very delicious dish.
- 150 g. of firm tofu, cut into fingers
- about 1 c. of vegetable oil
- 2 tbsps. of kalamansi juice (lemon or lime will work too)
- 2 to 3 tbsps. of honey
- salt, to taste
- toasted sesame seeds (I used black but white is fine)
- thinly sliced scallions
- Heat the cooking oil until fine wisps of smoke float on top. That’s the sign that it is hot enough. Fry the tofu until golden and crisp. If you have enough oil and the tofu pieces are floating in it, you really don’t need to turn them around very often.
- While the tofu cooks, stir together the kalamansi juice and honey. Add enough salt to balance the flavors. You may also add finely sliced chili or chili flakes, of you wish.
- Scoop out the tofu from the oil, allow to drip then arrange on a plate. Pour the sauce over the tofu fingers, sprinkle with toasted sesame seeds and scallions, and serve hot.