Tofu is one of the most common ingredients in Chinese cuisine – we even have tofu desserts! I remember going to this restaurant called Kirin Court in Causeway Bay, Hong Kong quite frequently when I was a kid, and I would demand the same dishes every single time. One of them was their Braised Tofu (紅燒豆腐) – so delicious! The restaurant is long gone, but I can still remember the taste and the silky soft texture of that tofu dish, and I miss it. What I am trying to say is, I love tofu. Therefore, it’s really hard for me understand why such deliciousness receives so much contempt in America.
But, everything tastes great fried, right? Perhaps this “tofu fingers” dish is a good introduction to the yumminess of tofu. Think of it as a vegetarian version of fish fingers. I like Japanese panko breadcrumbs (which is all the rage right now) for the crispiness, but any kind of breadcrumbs would do.
- 1 block firm or extra-firm tofu, drained (wrap tofu in paper towel, put a small plate on top of it for about 25mins), and cut into 8 “finger” shaped slices
- 3 Tablespoons toasted sesame oil
- 1 Tablespoon soy sauce
- 1 egg, beaten
- Green onions, thinly sliced
- 3 tablespoons oil
- 1 teaspoon Salt
- 1 teaspoon pepper
- 1/3 cup all purpose flour
- 1/2 cup Panko crumbs
- Parsley, chopped
- Toasted sesame seeds
Place tofu on plate. Drizzle over sesame oil and soy sauce.
Dip in beaten egg, and then in the mixture.
Heat skillet (medium high heat). Add oil. When the oil is hot, add tofu, fry each side for about 3 minutes or until browned.
When the tofu is done, drain on paper towels.
Garnish with green onions.
Can be served with a variety of dipping sauces – hoisin sauce, chili sauce, bbq sauce, sweet and sour sauce… pretty much anything you want.