Korean-Style Tofu

[Sarlye]

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Karen:

Can this be eaten cold? Would it get too chewy?

I sit in an office all day and I like to nibble on different things and I can't nibble on the chicken wings I bring for my breaks. So it will be great if I can cut the tofu into cubes and use it for snacks when I am at work.

Thanks for your help!

[Karen]

Hi Sarlye,

Yes! It is good cold, I have a new recipe for it below, which is much tastier than the first one. Because of the egg coating, you don't fry it as long so it doesn't get as dry as naked fried tofu. I think it's one of the most fab things to do with tofu.

Did you get my question about if your "power stick" had beaters in the cheesecake discussion area?

Korean Style Tofu
Makes 6 pieces, which should serve 2-3

Tofu

1 lb. block medium firm tofu
2 eggs
1/4 tsp. salt

Sauce

2 Tbsp. soy sauce
1 1/2 tsp. sesame oil
1 1/2 tsp. dried ground chilies, or more or less to taste
2 Tbsp. thinly sliced green onion
1 1/2 tsp. toasted sesame seeds

Slice the tofu into six pieces and lay out on paper towels to drain while you prepare the rest of the ingredients.

Beat the eggs with the salt and set aside. Combine the sauce ingredients.

Heat 1 Tbsp. of vegetable oil in a large frying pan over medium heat. Dip the tofu slices into the egg and place in the pan without overcrowding. Pour the remaining egg mixture over the tofu. Fry until golden brown on one side. Flip over and cook until golden brown on the other side. Transfer to a plate and drizzle with the sauce.

Total Carbohydrates: 21.8
Total Carbohydrates Minus Fiber: 18.6
Carbohydrates per Piece: 3.6
Carbohydrates per Piece minus Fiber: 3.1

[debbiedobson]

oh karen, you know i love tofu!! i will definitely be trying this. i'm just starting 2 weeks of holidays today, so i'll have a chance to try out some new recipes!:D this sounds DELICIOUS!!!:D