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Deep-fried Tofu Appetizer
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Serves : 4
Preparation time : 10 minutes
Cooking time : 5 minutes
Ingredients :
300g firm tofu
1 teaspoon potato starch or corn starch, for coating
oil for deep-frying
1 tablespoon finely grated fresh ginger
1 tablespoon thinly sliced spring onions (scallions)
2 tablespoons bonito flakes
dark soy sauce, to taste
Method :
Drain tofu and cut into 4 pieces widthways. Place each piece between 2 clean tea towels and gently place a light weight on top, to help drain excess liquid. Let stand for 5 minutes.
Remove weight from tofu and dust with potato or corn starch, shaking lightly to remove excess.
Heat oil in a frying pan or wok over high heat and fry tofu slices until lightly browned, turning once, then drain on absorbent paper. Serve immediately in a small dish topped with ginger, green onion, bonito flakes and drizzled with soy sauce to taste.
Firm tofu is usually sold in blocks in sealed plastic tubs of water. Once opened, store tofu in the refrigerator in a sealed container that has enough water to cover it.
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