Back in the old days, we used to keep a little Vietnamese mom’n’pop restaurant called Pho Huy Tan in business.
Well, really Mike & Tammi Rice did, cuz they picked up the whole bill at least 80% of the time (which was a huge blessing, since we were living on $1000/month).
Anyway, my favorite food became Salt-toasted Tofu.
It’s got an awesome breaded-exterior like a popular non-veg comfort food.
Since Pho Huy Tan, then Mai’s, burned down, I’ve ordered Salt-toasted Tofu off-menu at every Vietnamese restaurant I’ve tried. And they always know how to make it.
So I started thinking it must be super easy & a Vietnamese basic known by all.
Now that we are Vegetarians again, I decide it’s time to learn to cook it at home.
I found this simple recipe and tried it last night.
Drain water from tofu. Wrap with paper towels and a kitchen towel, then place a pan on top. Let sit for 20 minutes.
In a large bowl, add corn starch, 2 tsp garlic granules, 1 tsp ground ginger, and 1/2 tsp salt. Toss in cubed tofu. If needed, add more corn starch so the tofu is completely covered.
Heat pan at medium high with canola oil. Cook tofu in batches, not too crowded. Some recipes call for cooking on each side for a few minutes. I cooked one side for 4 minutes, then continually stirred until all sides were golden. Place in separate bowl.
Heat pan at medium high with olive oil. Cook onions and garlic until soft, then add tofu. Toss in scallions until soft. Season if desired.
Here’s our tofu-toss. I wish I know the proportions for the dry ingredients… Taste-wise, I should have done 2-2.5 times all the seasonings for 2lbs of tofu.
It browned really great in 1/2″ of oil.
Of course, we needed white rice to eat the tofu over.
I was pretty impress with Arabella’s technique for carrying the cutting board.
She’s a huge help in the kitchen!
It was pretty good. I need alot more green onions next time, as well as the increase in spices… I only did 1.5x for 2lbs & it was a tiny bit less flavorful than I wanted.