Batter-Fried Tofu with Tomato Sauce

The best tasty way to enjoy tofu is to batter it first and then fry.  It has a few more calories but, for tofu, it is the best way to enjoy the taste. The base of batter very much depends upon each cook and taste. Some cook with beer, club soda, egg yolks or whites, while some others cook with all-purpose flour or cornstarch.  However, for my taste, the simplest way to prepare the batter is to use flour or Korean ready mix, water, and egg yolk. This recipe can be served with the soy dipping sauce, but today I will use an easy healthy tomato sauce recipe* using some fresh produce from my garden. I hope this recipe will be present at your family’s meal once a week for a meatless day.

Ingredients:
One 14 oz. medium firm tofu

Batter ingredients:
1 cup Korean batter mix**
1 egg yolk
1 cup water
1 tbs peanut oil
Salt and black pepper to taste
Tomato sauce ingredients:
2 tbs oil
1 cup chopped fresh tomato
1 tbs coconut vinegar or red wine vinegar
2 tbs tomato paste
2 garlic cloves, minced
1 bay leaf
1/2 cup chopped red or white onion
1 tsp sugar
2 tsp horseradish mustard

Directions:
Drain and cut tofu into 12 chunks. You also can cut into cubes or however you like.

Combine the batter ingredients in a mixing bowl and whisk until smooth.

Heat the oil for deep frying. Dip each tofu chunk or cube into the batter. One at the time, drop them in the hot oil. Cook as many tofu chunks or cubes that can fit comfortably in the hot oil without crowding.

Cook about 3 to 5 minutes or until the pieces are golden brown. Transfer them onto paper towels to drain the excess oil.

The Vietnamese family usually serves this dish with soy sauce or fish sauce over rice or on a plate of salad.

 

*Tomato sauce directions:
Heat oil in a saucepan and add the onion and garlic. Cook until wilted and add the vinegar and bay leaf.  Cook for 1 minute or until the vinegar is reduced by half.

Add tomato paste. Stir and cook for a few seconds. Add tomato. Season with salt, sugar, and black pepper to taste.

 Cook and stir occasionally for 10 minutes. Stir in mustard. This sauce is ready.
Pour this sauce over the fried tofu or on the side.

**If Korean mix is not available, use one cup of all-purpose flour with 1 tsp baking powder.