Crisp tofu fingers with honey-kalamansi sauce

casaveneracion.com 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.

Recipe: Crisp tofu fingers with honey-kalamansi sauce

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. casaveneracion.com Crisp tofu fingers with honey-lemon sauce
  4. 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.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 1 to 2





2 Comments

  • lymanalo says:

    Where do you buy your tofu, Ms Connie? I bought one in our downtown palengke when I went home and it was so sour it basically ruined the dish. Very different taste and texture-wise from the ones we buy here in CA.

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