House of Asia > Recipes > Crispy tofu in hoisin sauce

Crispy tofu in hoisin sauce

30 min.

2 servings

mild

4.2 / 5. Number of votes: 20

No one has rated this recipe yet.

Are you planning a delightful dinner for two? Together with Michał? Delectable We have the perfect recipe for this occasion. Crispy tofu coated in our sweet and spicy hoisin sauce is a true ambrosia of flavor. Your significant other will surely appreciate this dish. Check out Michał's step-by-step preparation. Click here

Vegetables Rice Chinese Tofu 15-30 minutes

Ingredients

2 tablespoons Hoisin sauce
3 tablespoons light soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 cubes (360 g) of tofu
2 tablespoons of potato or corn flour
1 spoon of honey
2-3 slices of ginger
3 tablespoons of water
vegetable oil, for frying

A method of preparing

Cut the tofu into cubes about 2 cm (0.8 inch) square. Dry them thoroughly with a paper towel. Transfer to a bowl and sprinkle with potato starch. Coat the tofu thoroughly.
Heat plenty of oil in a large skillet—just enough to cover it completely. Fry the tofu in two batches until golden brown, about 3 minutes per side. It's best to give the tofu pieces some space in the pan, as they tend to stick together like lovers! Drain on paper towels.
Meanwhile, prepare the sauce. Combine the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, ginger, and water in a large skillet. Bring to a boil and cook until thickened, about 3 minutes. The sauce should cling to the back of a spoon.
Transfer the fried tofu to the pan. Coat it in the sauce, shaking the pan. Cook for a minute or two over low heat, until the tofu has colored and absorbed the sauce. Sprinkle with sesame seeds and/or cilantro. Serve with jasmine rice, which will nicely soak up the excess hoisin.

TIP: If you don't want to fry the tofu, you can bake it at 220 degrees Celsius, drizzling it with oil first. But you know – frying rules.