You’re invited to a dinner party. Oh and by the way, the menu is vegetarian. I love tofu! So that will be the dish for me to bring. It is a kicked up version of Korean Pupu Tofu.
I first enjoyed Wasabi Oil and Soy Syrup at a local award winning restaurant. It was enjoyed on some fresh ahi carpaccio. I thought it would be perfect on tofu.
Fried Tofu With Wasabi Oil And Soy Syrup
- 1 (20 oz.) block firm tofu
- 1 c. flour or cornstarch
- 1 TB favorite nori furikake (seasoned seaweed)
- 3 large eggs, beaten
- 1 tsp. Thai chili garlic paste
- 1 tsp. fresh ginger grated
- pinch white pepper
- oil for frying
- 1/4 c. wasabi powder
- 2 tsp. water
- 1 1/2 tsp. mirin
- 1/2 tsp. brown sugar
- 1/4 c. vegetable oil
- 1 c. Aloha shoyu
- 1/4 c. brown sugar, firmly packed
- juice of 1 lemon and 1 lime
- Slice tofu in half lengthwise, then slice each half in fourths; drain well.
- In separate shallow dishes; place flour/cornstarch and furikake; whisk together eggs, garlic paste, ginger and pepper.
- Dredge tofu in flour mixture, then in egg mixture, and again in flour mixture.
- In a skillet over medium high heat; brown tofu in oil.
- Drain on paper towels.
- Oil: In a blender, process all ingredients until smooth; adding oil slowly.
- Allow to sit 30 minutes.
- Makes ½ cup.
- Syrup: In a saucepan over medium heat; bring all ingredients to a boil.
- Reduce heat; simmer until syrupy about 6-8 minutes.
- Makes ¾ cups.
How To Serve:
- For service: Drizzle tofu with oil and syrup.
- Variation: Cut tofu into 1-inch cubes; follow directions as given.
- Serves 4.