Tofu is made from Ontario soybeans, and tastes exceptionally well when fried and flavoured to the eprfect crispiness. Top with ginger flavoured edamae (also made from soybeans!) for a wonderful soybean protein rich meal.
Yield: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes
- Firm tofu -1 block
- Whole edamame – 454g in pods
- Light miso paste- 20g (1 tbsp)
- Unsalted butter -50g (3 ½ tbsp)
- Green onions – 2 sliced
- Sesame seeds – toasted
- Soya sauce – 3 tbsp
- Rice wine vinegar – 1 tsp
- Ginger – 1 tsp minced
- Vegetable oil – 2L (9 cups)
- Corn starch – 100g (1/3 cup)
- All-purpose flour – 400g (2 2/3 cups)
- Start by cutting the tofu into 1-inch cubes, dust with the corn starch and flour and put aside. At this point put on a pot of salted water to boil and the vegetable oil to heat up. The oil should be no higher than 325 degrees F. If you do not have a thermometer, you can test the oil by putting in a sprinkle of flour to make sure it sizzles. Take your time at this point.
- Now that everything is coming together, in a large bowl add the miso, butter, green onions, rice wine vinegar and minced ginger. By now the salted water is boiling. Add the edamame and blanch for 1 minute. Keep in mind the water will cool a bit and stop boiling – but it’s OK, we just want to heat them through.
- Strain the beans from the water and place them into the bowl.
- Begin to deep fry the tofu. Remember to test first and NOT to overfill because the oil can catch on fire.
- Once the tofu has been cooked to a golden brown, toss with the edamame and coat well with the sauce in a bowl.
- Place the crispy tofu and edamame around the bowl. Pour any remaining sauce over both the tofu and edamame. Sprinkle with sesame seeds and enjoy!