Rice noodle salad with crispy tofu, sautéed tatsoi and fried egg. Dressed in sesame oil, chili oil, soy sauce, rice vinegar. Topped with scallions, chili oil sediments, sesame, ground Szechuan peppercorn.
Crispy Pan-Fried Tofu: I used extra-firm sprouted tofu in this recipe. Place tofu in a clean dish towel, between two plates and put a heavy-ish object, like two cans of beans on top. This will help to slowly press and drain out any extra liquid so the tofu can better absorb seasonings and not turn soggy during the cooking stage. Do this for about ½ hour if you’re pressed for time, but if you plan ahead, you can start this drying method in the morning, place the setup in the fridge, and by dinnertime, your tofu will be well-dried and ready to be seasoned/fried.
After the excess moisture is drained out, cut tofu into cubes or slabs. For seasoning, I quick-dipped the tofu in a mix of soy sauce and rice vinegar, then sprinkled everything with salt. Before frying, toss the tofu in cornstarch, which will help to crisp things up.
Coat the bottom of a cast-iron pan with a generous amount of neutral oil. Over medium-high heat, pan-fry the tofu in batches, be careful not to overcrowd the pan or else the tofu will be steaming instead of frying. Cook each side for about 2-3 min (or more), depending on how golden you’d like your tofu to become. Place pan-fried tofu on cooling rack when done so the bottom side doesn’t become soggy as you cook the rest. Enjoy in a salad, noodle/rice bowl, with your favorite dipping sauce, or as a snack.
Deep-frying results in a crispier/crunchier tofu, but pan-frying uses less oil and is just as delicious.
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