October 28, 2009
I cooked Fried Tofu Sticks for their Bento. This time, I made it as curry flavor.
It is suitable for bento because it has no liquid and still good after it gets cold.
comment from Mrs. P.
My husband loves these Tofu Sticks! He likes to dip them in Garlic-Soy Sauce.
1 pack firm tofu (12 - 14oz)
1 tablespoon of curry powder
2 tablespoons of purpose flour
1 tablespoon of corn starch or rice flour
sea salt, vegetable oil for frying
First of all, you need to press the tofu to drain its moisture. Usually, I use same-sized square baking dishes ( they work well to press because they have flat bottoms ). Wrap the tofu in your paper towel and place on the dish. Put another dish on it and put something heavy as weight ( 1 gal water bottle, a kettle of water or something else) on the dish and leave it 1 - 3 hours until the tofu loses 1/3 - 1/2 its original thickness.
Cut the tofu into 10 - 12 sticks. Sprinkle the curry powder all over them. Mix the two kinds of flour well and sprinkle it all over the tofu.
Put the oil depth of 1/4 - 1/2 in. in your large frying pan and bring it medium-high heat. Put the tofu gently into the pan after the oil becomes hot and fry each on both sides until crisp. You can get a nice crisp if you raise the heat to high for a moment just before you bring up the tofu from the pan - a low temperature just makes them oily.
Place the tofu on your paper towel to drain some oil. Sprinkle the salt on all over the sticks to taste.
These are good for dipping in ginger-soy sauce, if you are not satisfied with salt alone. Put a teaspoon of chopped fresh ginger into 3 tablespoon of soy sauce ( or Garlic-soy sauce : see previous post ). It is easy and yummy!!
You can keep fresh ginger in your freezer. It is easy to grate with your plane grater (grater/zester). I always have some in my freezer.