Quick and easy dish of firm tofu, pan-fried in hot oil to give it a crispy exterior. Served drizzled with a thick, sweet soy sauce and topped with scallions. The perfect dish in your arsenal for your tofu-skeptic friends, or for an exciting Meatless Monday dinner.
It wasn’t until I accepted tofu for itself instead of as a meat substitute that I started to actually enjoy eating tofu. And that makes sense, right? No matter how much of the General Gao’s sauce you drench deep-fried tofu in, it’s still going to taste like tofu and not like chicken. Calling tofu a meat substitute is setting tofu up for failure. Because, tofu does not taste like chicken. Tofu does not even taste like poor man’s chicken. The texture of tofu is just too different, not to mention its unique flavour. That being said, unless it is steamed and dressed, or added to soup, I do not care much for tofu that has not made contact with hot oil. Deep frying, which excellent, is a pain, so I didn’t cook tofu much. That is, until I started pan-frying it. And then, suddenly, I could not have enough of it. …