Take one block of extra firm tofu and squeeze gently to get most of the moisture out. I actually put it on a plate with another plate on top and then a heavy can of tomatoes on top of that plate to squeeze more water out. Slice lengthwise into 6-8 slices.
Mix together sweet chili garlic sauce (found in the Asian section of the store) and a little bit of soy to taste. Add tofu. I marinated it overnight.
Now the key to this is when you are ready to cook you must take the slices of tofu out and dredge in cornstarch (thanks for the tip MyOwnWoman) and then pan fry in whatever oil you like to use, turning once. Not much oil is needed really. It comes out so crispy and is so well flavored it is unreal. Enjoy!
Comment