Fried Tofu with Spicy Ginger-Sesame Sauce

Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung—wife of Dana Estates owner Hi Sang Lee—a soy-ginger glaze works well with the winery's Cabernet Sauvignon.

Slideshow: More Tofu Dishes
  • Total Time:
  • Servings: 2 main-course or 4 first-course servings

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  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper
  • 1 large garlic clove, very finely chopped
  • 1/2 tablespoon toasted sesame oil
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon toasted sesame seeds
  • One 14-ounce container firm tofu
  • Vegetable oil, for frying
  • 1 scallion, thinly sliced
  • Steamed rice, for serving

How to make this recipe

  1. In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.

  2. Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.

  3. In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.

Contributed By Photo © Anson Smart. Published December 2010

498100 recipes/fried-tofu-spicy-ginger-sesame-sauce 2013-12-06T23:27:12+00:00 Young Hwa Chung spring|summer|frying|asian|appetizers-starters|2|4|fast|vegetarian|weeknight-dinner december-2010,jason wilson,nicole wilson,crush,fried tofu,spicy tofu recipes,fried-tofu-spicy-ginger-sesame-sauce 498100

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