Salt and Pepper Tofu

I keep looking for new things to do with tofu, so when I got this month’s RR magazine, I decided to give this one a try. It’s a great appetizer, and serving it with all 3 sauces is great because you get to pick what flavors your tofu gets to have with it. I used a zester instead of chopping the orange peel. Next time, I’d cut the orange sauce in half, because it made about twice as much as the other ones. I think our favorite was the scallion one, but they were all good in their own way.

Salt and Pepper Tofu

Salt and Pepper Tofu
Every Day with Rachael Ray February 2007

Makes 32 pieces.

1 lb. firm tofu, drained
Salt and pepper
Vegetable oil, for frying

Chile-Soy Sauce:
¼ cup vegetable oil
1 tablespoon red chili sauce
1 tablespoon soy sauce

Scallion-Ginger Sauce:
½ cup rice vinegar
¼ cup soy sauce
1 tablespoon brown sugar
1 scallion, finely chopped
¼ teaspoon chopped fresh ginger

Honey-Orange Sauce:
½ cup hoisin sauce
½ cup honey
2 tablespoons orange peel, chopped

1. Cut the tofu into 1-inch cubes and season with salt and pepper.
2. In a medium skillet, heat 2 tablespoons oil over medium-high heat. Add half the tofu (don’t overcrowd the pan) and cook, turning once, until golden on both sides, about 4 minutes. Drain on a paper-towel-lined-plate. Repeat with more oil and the remaining tofu. Serve with dipping sauces.

MacGourmet Rating: 4 Stars

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