Tofu — that wonderful high-protein, low-calorie and almost fat-free soybean curd that absorbs flavors and seasonings like a sponge. In this recipe, a cake of firm tofu was cubed, flash-fried then tossed with ginger-infused sweet and sour sauce. Blanched been sprouts, basil and mint chiffonade were added and dinner was ready.
Wait, that was dinner? Sure. Dinner had to be light because dessert was really, um… let’s just say that we had to reserve a huge space in our stomachs for the carrot cake with cream cheese frosting. Will post the recipe for that next time. Right now, let’s talk tofu.
- 300 grams firm tofu cut into 1-1/2 inch cubes
- 2 to 3 cups cooking oil
- 2 to 3 cups fresh bean sprouts
- 12 to 15 basil leaves
- 12 to 15 mint leaves
Place all the sauce ingredients in a pan. Bring to a boil then lower the heat to medium. Boil gently, uncovered, until thickened and syrupy, about 10 minutes. Turn off the heat. Leave the sauce to infuse.
Fry the tofu cubes until golden (see tips). Drain on paper towels and set aside.
Boil a pot of water. Blanch the bean sprouts for about 15 seconds then drain and dump in iced water to refresh (that’s so they stay crunchy). Drain well.
Finely slice the basil and mint leaves (see how to make basil chiffonade).
Toss the tofu and sauce together.
Add the bean sprouts, basil and mint to the tofu. Toss a few times and serve.