Crispy Fried Tofu Nuggets With Condiments
|Cucumber||1 , chilled, peeled (European Style)|
|For tofu nuggets|
|Firm tofu||20 Ounce (1 Package, Chinese Style)|
|Peanut oil/Vegetable oil||3 Cup (48 tbs)|
|Potato starch/Cornstarch||1⁄2 Cup (8 tbs) (Use More Quantity, If Needed)|
|Spicy soy sauce dip||1⁄2 Cup (8 tbs) (1 Recipe)|
|Dry roasted sesame seeds||1 Tablespoon (Heaping)|
|Green onions||4 , smashed, flattened, slivered|
|Grated fresh gingerroot||1 Tablespoon|
|Grated daikon||2 Tablespoon (Japanese White Radish)|
Cut cucumber in half lengthwise.
With a spoon, remove seeds.
Cut halves crosswise in 1/2-inch-thick slices.
Spread cucumber slices over a serving platter.
Refrigerate until needed.
Prepare Tofu Nuggets and Condiments.
Place Tofu Nuggets on top of cucumbers.
Serve at once with Condiments.
Invite guests to season individual bowls of Spicy Soy Sauce Dip with Condiments.
Spoon dip over Tofu Nuggets and cucumbers.Tofu Nuggets: Cut tofu horizontally in 1 -inch-thick slices.
Lay slices between double layers of kitchen towels or several layers of paper towels.
Place 1 pound of weight on top 5 minutes to press out excess liquid and firm tofu.
In a wok or shallow heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
Cut tofu in 1-inch cubes; coat with potato starch.
Fry tofu in several batches until golden-brown and crispy.
Drain on a wire rack.
To insure crispness, tofu can be fried again.
Heat oil to 375F (190C).
Fry tofu in 2 batches, about 45 seconds per batch.
Condiments: Serve Spicy Soy Sauce Dip in individual serving bowls.
Serve remaining condiments separately in small dishes.