Rebecca Weger

Fried tofu with peanut sauce

You may have seen my earlier post about how I learned to love kale.  We’re still loving our kale recipe, but I’ll love more suggestions in the comments.

This week’s Tammy Tuesday featured deep-fried tofu with peanut sauce.  No, it was not the same as Taste of Thai Express (which has fabulous peanut sauce), but it was still darn good.  We’d only fried tofu once before, and this time it was a bit sticky in the pot.  I think the answer is that you need to make sure to use a heavy-bottom pan.  Once you have that set, it’s really quite simple:

• Press tofu (we use firm or extra firm tofu from Ithaca Soy)
• Cube tofu into bite-size chunks
• Heat 1-2 inchces of vegetable shortening in a heavy-bottom pan over medium heat
• Add tofu to pan in small batches using a slotted spoon
• Poke gently to keep tofu cubes from sticking to each other
• Cook until golden brown
• Drain
• Serve with your favorite peanut sauce