Chinese · Dinner
Crispy Fried Tofu (Gluten-Free)
Cubes of firm tofu are coated in a seasoned cornstarch crust and shallow-fried until the exterior turns golden and shatteringly crisp while the interior stays custard-soft. Tossed with scallion, garlic, ginger and a gluten-free tamari glaze, the dish carries salty-savoury depth balanced by a touch of sweetness and chili heat.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
461Calories
15.8gProtein
32.9gFat
29.8gCarbs
7.8gSugar
1.6gFiber
1048mgSodium
0mgChol
4.7gSat Fat
425mgPotassium
185mgCalcium
3.4mgIron
0mcgVitamin B12
4.2mgVitamin C
vegetarian
gluten-free
gluten-free
Instructions
1
Prep
Press tofu cubes between paper towels for 10 minutes to remove excess moisture, then pat dry thoroughly.
2
Dredge
Toss tofu cubes with cornstarch, salt and white pepper until evenly coated on all sides.
3
Fry
Heat vegetable oil in a skillet over medium-high heat until shimmering, then fry tofu 6–7 minutes, turning occasionally, until golden and crisp.
4
Glaze
Mince garlic and ginger, slice scallion. Stir tamari, vinegar, maple syrup and chili into the hot skillet, return tofu and toss 1 minute until coated, then scatter scallion on top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu, pressed and cut into cubes
- 6 tbsp48g cornstarch
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 6 tbsp90ml vegetable oil, for shallow-frying
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tbsp30ml soy-sauce-tamari
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp maple syrup
- 1/2 tsp1/2 tsp dried chili
- 2 tsp2 tsp sesame oil
