Three cup tofu
Ingredients
- 1 block tofu
- Pak choi
- ½ cup flour
- 1 tsp baking powder
- 1 tsp salt
- ½ cup oat milk
- ¾ cup flour
- ¼ cup corn starch
- ½ tsp chilli powder
- 1 tsp sugar
- 8 cloves garlic, thinly sliced
- 2 inch ginger, thinly sliced
- 5 tbsp sesame oil
- 2 tbsp brown sugar
- 5 tbsp light soy sauce
- 5 tbsp shaoxing wine
- 1 bunch thai basil, leaves only
- Rice
Steps
- Freeze the tofu then let it thaw completely. Freeze it again and once again thaw it.
- Clean and cook the rice.
- Press the tofu, be careful not to press too hard as the tofu is very brittle at this stage.
- Using your fingers, gently pull apart the tofu into nugget-sized pieces. Set them aside.
- Combine ingredients from flour to milk to make wet batter, give it a good whisk to remove lumps.
- Prepare the seasoning flour by mixing ingredients from flour to sugar.
- Dip the tofu pieces into the wet batter, then into the seasoning flour. Pack the flour in very well.
- Prepare a sheet pan lined with paper towel before frying. Heat oil in a frying pan on high.
- Fry the tofu pieces until entirely golden-brown. Drain them on the paper towels
- In a saucepan, heat up the sesame oil on medium and fry the garlic & ginger until aromatic.
- Then, add the brown sugar, soy sauce, and rice wine and reduce until the sauce has a coating consistency.
- Add the tofu back into the pan along with the pak choi and coat completely with the sauce.
- Finally, take off the heat and add the thai basil leaves to wilt.