I love food and I know a lot of people love it. However, people have a variety of foods that satisfy them. Me, I am not a Tofu fan until I visit a family friend. Coincidentally, it was a weekend meal for them and I had to be a part of it.
I enjoyed my meal and this aroused my curiosity about tofu. I was told that tofu has no fat. Eventually, I found a new diet that I could enjoy without fear of fat.
Its repair is slow and time-consuming. However, the taste is always worth it. You can enjoy your fried tofu and rice. It makes it fun.
Cut a solid tofu block into rectangles of six sizes — whatever shape or size — I just found this very easy to work inside the oil.
I made the rest of the blue corn flour, garlic, and onion powder, as well as the spice of Tony Chachere’s Creole. I use Tony’s because I am too lazy to combine all the spices in this pre-packaged dish. If you are a purist, add cayenne, white pepper, black pepper, succulent celery, and paprika to taste. Also, any flour will work if you can get blue corn flour, I just like the color difference between blue flour and white tofu. Rice flour is another simple way to darken.
Sprinkle your tofu in the flour until it is tightly packed. Let it sit while you burn the peanut oil in the pan.
If you can throw a small amount of flour into hot oil and it melts and floats your fat is ready for tofu.
Remove the pieces and remove the excess. I let them sit in the oil for a few minutes before turning them over. You want light browning, so just keep changing them until you get the color you want.
When they are done, place them on a plate and paper towel.
Miso Compound Butter
• 1/2-pounds unsalted butter
• Miso to taste
• Ponzu or rice wine vinegar to taste
Throw your butter into the food processing machine and beat it. Add the miso doll to the paste. Miso is very firm, so go slowly until you taste the condensed butter. Add a splash of vinegar.
I will make half a whole of this and keep it in the fridge to add to other delicious Asian dishes we make. Nothing in it will go wrong so hold on permanently.
I put a small butter doll in each piece of tofu and allow it to melt in a frying pan.
Garnish the whole dish with green onions and avocados. Serve with rice.
Note: I do not want this as my recipe, it is different from the Ming Tsai recipe I found long ago. Here I used to serve stuffed pork and sandwiches in Kimchi, Korea.
Don’t forget to use Tony Chachere’s Creole spice to enhance your flavor. It improves taste and flavor.
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