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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe has a lighter and more complex flavor than your typical Chinese take-out. As my meat eating husband says, This is one for the books! I always drain my tofu, slice it in half and wrap in a layer of paper towels and then in a layer of newspaper. I place something heavy like a book or baking pan on top and wait until the newspaper has soaked up much of the moisture. Cut as desired before use. Ingredients:
1/4 cup teriyaki sauce |
1/4 cup honey |
1/2 cup water |
1 tablespoon cornstarch |
4 tablespoons vegetable oil |
1 (14 -16 ounce) package firm tofu, drained, pressed, and diced into 16 pieces |
1/2 cup flour |
1 teaspoon black pepper |
1/2 teaspoon chinese five spice powder |
1/2 teaspoon crushed red pepper flakes |
1/2 cup onion, diced |
1/2 cup green bell pepper, diced |
3 tablespoons toasted sesame seeds |
Directions:
1. Combine teriyaki, honey, water, and cornstarch in a bowl and set aside.
2. Heat vegetable oil in a wok or deep frying pan over medium high heat. Combine flour, black pepper, five spice powder, and red pepper flakes in a plastic bag. Add tofu and shake until well coated.
3. Shake off excess flour and place tofu in heated pan.
4. Fry on at least two sides until golden and crispy, about 4 minutes on each side.
5. Remove tofu from pan and if needed add extra oil.
6. Saute peppers and onions for 3 minutes. Add tofu back to pan.
7. Pour teriyaki mixture over all, bringing to a hard boil.
8. Reduce to a simmer, sprinkle with sesame seeds.
9. Cover and cook for 10 minutes.
10. Serve over rice.
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