For variation, I sometimes pan-fried my tofu. Even though it was not as healthy and we all should eat less fried food, but sometimes it was okay. As long as I kept fried food in moderation. This pan-fried tofu was crispy, it was great eating it plain with Thai sweet chili sauce as a dipping sauce. But I wanted to play with a sauce to pour it on top. I loved the combination of LKK chili bean sauce and hoisin sauce so the above was my result. Such an easy dish but fulled of flavored and great with brown rice. Try it and feedback to me ya!
- 2 pieces of regular tofu or firm tofu, cut into pieces, like picture above
- Rice flour to coat the tofu, as needed
- 1 piece of ginger, minced
- 4 cloves of garlic, minced
- 2 scallions, chopped
- LKK Chili Bean Sauce, about 2 tsp.
- LKK Hoisin sauce, about 2 tsp.
- 1 tsp. sugar
1. Place a piece of paper towel on a plate, place cut tofu on top and cover with another piece of paper towel. Press it to absorb as much water from the tofu as possible.
2. Heat the wok with some cooking oil, medium heat for pan-frying. Pour some rice flour into a plate. Coat the dry tofu pieces into the rice flour and slowly drop into the medium heat oil and pan-fry until crispy and golden brown on both sides. Dish out and place on a plate with paper towel to drain the excess oil. Finish the rest of the tofu.
3. Take the crisp tofu from the paper towel and place on a plate.
4. In the same wok, add 1 Tbsp. of oil and fry the ginger, garlic and scallion until fragrant. Add in the chili bean sauce, stir-fry until fragrant, then add hoisin sauce and sugar. Stir well and pour on top of the tofu. Serve hot.