FRIED TOFU WITH WASABI OIL AND SOY SYRUP
You’re invited to a dinner party. Oh and by the way, the menu is vegetarian. I love tofu! So that will be the dish for me to bring. It is a kicked up version of Korean Pupu Tofu.
I first enjoyed Wasabi Oil and Soy Syrup at a local award winning restaurant. It was enjoyed on some fresh ahi carpaccio. I thought it would be perfect on tofu.
- 1 (20 oz.) block firm tofu
- 1 c. flour or cornstarch
- 1 TB favorite nori furikake (seasoned seaweed)
- 3 large eggs, beaten
- 1 tsp. Thai chili garlic paste
- 1 tsp. fresh ginger, grated
- pinch white pepper
- oil for frying Wasabi Oil:
- ¼ c. wasabi powder
- 2 tsp. water
- 1 ½ tsp. mirin
- ½ tsp. brown sugar
- ¼ c. vegetable oil Soy Syrup:
- 1 c. Aloha shoyu
- ¼ c. brown sugar, firmly packed
- juice of 1 lemon and 1 lime
Slice tofu in half lengthwise, then slice each half in fourths; drain well. In separate shallow dishes; place flour/cornstarch and furikake; whisk together eggs, garlic paste, ginger and pepper. Dredge tofu in flour mixture, then in egg mixture, and again in flour mixture. In a skillet over medium high heat; brown tofu in oil. Drain on paper towels. Oil: In a blender, process all ingredients until smooth; adding oil slowly. Allow to sit 30 minutes. Makes ½ cup. Syrup: In a saucepan over medium heat; bring all ingredients to a boil. Reduce heat; simmer until syrupy about 6-8 minutes. Makes ¾ cups.
For service: Drizzle tofu with oil and syrup. Variation: Cut tofu into 1-inch cubes; follow directions as given. Serves 4.