Crispy Tofu

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 25 minutes

Ingredients:

• 8 oz. soft tofu (in box with water)
  
• ¼ cup rice flour*
  
• 2 Tablespoons tapioca starch*
  
• 5 cups canola oil for frying

Dipping sauce:

• 1 Tablespoon soy sauce (can use Healthy Boy brand)*
  
• ½ teaspoon granulated sugar
  
• ½ teaspoon chili sauce

Pickled Cucumber:

• 2 small cucumbers (small seed variety), cut into bite-sized chunks
  
• ¼ cup rice vinegar
  
• ¼ cup granulated sugar
  
• ½ teaspoon salt
  
• 1 Tablespoon chili sauce
  
• 2 Tablespoons minced shallot
  
• 1 Tablespoon soy sauce (can use Healthy Boy brand)*
  
• 1 Tablespoon olive oil

Garnish:

• 1 head Romaine lettuce

* Available in Asian markets.

Directions:

1. Combine all the dipping sauce ingredients in a small bowl. Put aside.
   
2. Combine all the pickled cucumber ingredients together in a big bowl. Put aside.
   
3. Mix the rice flour and the tapioca starch together.
   
4. Remove soft tofu from the box, use a paper towel to pat it dry, and then allow it to stand for about 20 minutes. Then, cut tofu into 9 square pieces.
   
5. Take a nonstick frying pan and place it on medium heat. Add in oil to the pan and heat until it is about 380˚ F. When the oil starts to smoke, take each piece of tofu, coat gently with the flower mixture, and pan fry until golden. This should take for about 5 to 7 minutes. Don’t turn over the tofu because it will break.
   
6. Remove from pan, and place on paper towel to absorb excess oil.

Decoration: * Place tofu on a plate and serve hot with special dipping sauce and cucumbers soaked in vinegar.