Try these fritters with steamed or sautéed vegetables and a
dipping sauce like peanut sauce. Alternatively, serve them
with steamed rice or noodles.




INGRIDIENTS


½ (17-OUNCE) PACKAGE FIRM TOFU, CUT INTO 1-INCH-THICK SLICES
1 TABLESPOON SOY SAUCE
½ TEASPOON TOASTED SESAME OIL
1 SMALL GARLIC CLOVE, MINCED
PINCH KOSHER SALT
½ CUP CORNSTARCH
VEGETABLE OIL, FOR FRYING

HOW TO MAKE IT



1-Lay a clean dish towel out flat on a cutting board or
countertop. Arrange the sliced tofu on top in a single layer.
Cover with a second clean dish towel and place a baking
sheet on top. Place something heavy like a cast-iron pan or
Dutch oven on top and let stand for 15 minutes to press out
the excess water. Cut the pressed tofu into 1-inch cubes.

2-In a medium bowl, combine the soy sauce, sesame oil,
garlic, and salt. Add the tofu cubes and toss to coat. Let
stand for 10 to 15 minutes.

3-Fill a saucepan with about 1 inch of vegetable oil and heat
over medium-high heat until the oil shimmers.

4-Place the cornstarch in a small bowl, remove the tofu from
the marinade, and dredge each piece in the cornstarch.

5-Working in batches, carefully lower the coated tofu cubes
into the hot oil and cook, turning once, until golden brown,
about 3 minutes. Drain the fritters on a paper towel–lined
plate. Serve hot.

PAIRING TIP


These fritters go great with peanut sauce. You can
make your own quick peanut dipping sauce by combining ¼
cup creamy peanut butter with 2 tablespoons hoisin sauce
and 1 teaspoon chili paste.