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Ingredients
1 brick tofu-cut into 1/2" cubes
Avocado oil for deep-frying
Firecracker sauce:
3 tablespoons soy sauce
2 tablespoons brown rice syrup
2 tablespoons brown rice vinegar
1 tablespoon chili powder
Scant pinch cayenne
Scant pinch powdered ginger
1 cup spring or filtered water
1 tablespoon kuzu-dissolved in small amount cold water
Directions
Heat at least 3" of oil in a deep saucepan and when hot enough, deep-fry tofu cubes until golden brown and crispy. Drain on paper and set aside while preparing the sauce.
Heat soy sauce, rice syrup, rice vinegar, chili powder, cayenne, ginger and water in a sauce pan. When warmed through, stir in dissolved kuzu until sauce becomes thick and clear. Stir in tofu cubes until well-coated with sauce and serve garnished with fresh sliced scallions.
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Print ThisChinese Firecrackers
On its own, tofu has no flavor...boring, with a gelatinous texture. Not so appealing. Which is too bad because it's loaded with protein and is low in fat. In this recipe, I lightly fry it and douse it in a richly flavored spicy sauce for the most delicious starter course. You'll fall in love with this lovely food.Ingredients
1 brick tofu-cut into 1/2" cubes
Avocado oil for deep-frying
Firecracker sauce:
3 tablespoons soy sauce
2 tablespoons brown rice syrup
2 tablespoons brown rice vinegar
1 tablespoon chili powder
Scant pinch cayenne
Scant pinch powdered ginger
1 cup spring or filtered water
1 tablespoon kuzu-dissolved in small amount cold water
Directions
Heat at least 3" of oil in a deep saucepan and when hot enough, deep-fry tofu cubes until golden brown and crispy. Drain on paper and set aside while preparing the sauce.
Heat soy sauce, rice syrup, rice vinegar, chili powder, cayenne, ginger and water in a sauce pan. When warmed through, stir in dissolved kuzu until sauce becomes thick and clear. Stir in tofu cubes until well-coated with sauce and serve garnished with fresh sliced scallions.
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