Pan Fried Tofu with Peanut Sauce
Dense and chewy tofu in caramelized peanut sauce results in deep sighs at the dinner table.
- 1 pound firm or extra-firm tofu, drained and pressed
- 2 ounces corn meal
- 3 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 lime, juiced
- 2 tablespoons ginger, chopped fine
- 2 cloves garlic, minced
- 2 ounces water, divided
- 1 ounce vegetable oil
- 1 ounce unsalted butter
- 1 bunch green onions, stemmed and tops removed
- Dash salt, to taste
- Dash pepper, to taste
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon red pepper flakes
Prep time: 30 minutes
Total time: 1 hour
- Cover tofu with paper towels. Place cutting board on top and weight it down to remove excess moisture. Let stand for 15 minutes. Cut tofu lengthwise in two and slice into 1/2-inch sections. Coat each side evenly with corn meal.
- Combine peanut butter, soy sauce, brown sugar, lime juice, ginger, garlic and lastly 1 ounce water. Stir until flavors begin to fuse, about 2 minutes.
- Combine vegetable oil and butter in large heavy-bottomed saucepan over medium-high heat. Cook until butter melts into oil, about 2 minutes.
- Place tofu in pan. Cook about 4 minutes on each side until golden brown, occasionally shaking pan from side to side to prevent sticking.
- Reduce heat. Remove tofu and place on paper towels.
- Carefully wipe excess oil from pan. Saute green onions over medium-high heat, about 3 minutes. Add salt and pepper. Remove from pan.
- Reduce heat to medium-low. Return tofu to pan. Pour sauce over top. After a few minutes, as the sauce begins to caramelize, add remaining water. Cook until sauce is reduced, about 6 minutes. Sprinkle with sesame seeds and red pepper flakes. Add sauteed green onions. Serve immediately.
Yield: Serves 2-4 with a side of rice