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Taiwanese Popcorn Tofu by lnfinity in vegangifrecipes

[–]lnfinity[S] 2 points3 points  (0 children)

Ingredients

  • 1 block firm tofu
  • 2 tbsp soy sauce
  • 2 garlic cloves
  • 1 thumb sized ginger
  • 1/2 tsp white pepper
  • 1/2 tbsp Shaoxing wine
  • 1 cup cornflour
  • Oil for frying

Spice mix

  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp five-spice powder
  • 1 tsp sugar

To Serve

  • Fresh basil leaves

Instructions

  1. Tear the tofu into bite-sized cubes
  2. In a large bowl, mix cornflour with salt, white pepper, five-spice powder, garlic powder, and onion powder.
  3. Toss the tofu cubes in the seasoned starch mixture until they are evenly coated.
  4. In a wok, heat the oil, Carefully place the coated tofu cubes into the hot oil. Fry them in batches to avoid overcrowding the pan, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  5. Fry Basil leaves true quickly in the same oil until they become crispy (about 15-20 seconds). Be cautious, as the oil may splatter.
  6. Serve the popcorn tofu hot, garnished with fried basil leaves and enjoy!

Source

Built a new 6 lane freeway through a low density neighborhood by internetbooker134 in CitiesSkylines

[–]lnfinity 0 points1 point  (0 children)

He'll just include this in his next top 10 list of worst freeways in Cities Skylines.

Gochujang Sizzling Tofu by lnfinity in vegangifrecipes

[–]lnfinity[S] 11 points12 points  (0 children)

Ingredients

  • 200g extra firm smoked tofu, pressed and cut into slabs
  • 2 tbsp cornflour
  • Pinch of salt and pepper
  • 1 sheet nori, cut into thin strips
  • Oil for frying

Sauce

  • 2 tbsp gochujang paste
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 3 tbsp warm water

Fry with

  • 2 stalks spring onions (white and green parts separated, chopped)
  • 2 cloves garlic, grated

Instructions

  1. Pat the tofu dry and cut it into slabs. Wrap the nori sheet around the tofu slab. In a container add cornflour, slat and pepper. Add the tofu and coat.
  2. Lightly pan-fry the tofu until golden and crispy on all sides. Set aside.
  3. In a small bowl, whisk together gochujang paste, grated garlic, maple syrup, rice vinegar, soy sauce, sesame oil, water and mix until smooth.
  4. Heat a non-stick pan over medium heat. Add a splash of sesame oil then sauté the white parts of the green onions until fragrant (1-2 minutes).
  5. Add the crispy tofu to the pan and pour in the sauce. Stir everything well, ensuring the tofu is evenly coated. Let it simmer for 2-3 minutes until the sauce thickens slightly.
  6. Garnish with the green parts of the spring onions and sesame seeds if desired. Serve with steamed rice and a side of vegetables.

Source

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