Glazed Tofu Bites with Peanuts and Ginger
- 1 lb (450 g) firm tofu, patted dry and cut into 24 cubes
- 1/3 cup (40 g) pastry flour or all purpose flour (see note)
- 1/2 cup (125 ml) vegetable oil
- 2 tbsp (30 ml) Vietnamese dipping sauce (nuoc cham)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp brown sugar
- 1 tsp cornstarch
- 1/4 cup (40 g) peanuts, finely chopped
- 2 tbsp (30 ml) sesame mayonnaise (Wafu-style)
- 2 tbsp (30 ml) pickled ginger
- Place the tofu cubes in a large bowl and season with salt and pepper. Sprinkle with the flour and toss to coat. Shake to remove any excess flour. Set aside on a plate.
- In a wok, heat the oil over medium-high heat. Fry half of the tofu at a time until light golden brown. Remove with a slotted spoon and drain on paper towels.
- In a skillet off the heat, whisk together the remaining ingredients. Bring to a boil, whisking constantly. Add the tofu and coat with the sauce.
- Place the peanuts in a small bowl.
- Insert a toothpick into each cube of tofu. Dip into the peanuts and place on a plate. Dab a bit of mayonnaise onto each tofu cube, top with a piece of ginger and sprinkle with the remaining peanuts.
We prefer using pastry flour in this recipe. It gives a light and crispy coating.