Martin Yan -Crispy Tofu

Crispy Tofu

Makes: 4 servings

Crispy Tofu

1 package (16 oz.) soft tofu or 1 package (14 oz.) regular-firm tofu, drained
1/4 tsp. cayenne
1/4 tsp. salt
1/4 tsp. ground white pepper
2 eggs
1 cup flour
1/2 cup Japanese bread crumbs(Panko)

For the Sauce:
1/3 cup vegetable broth
1 Tbsp. soy sauce
1 Tbsp. dry sherry or Chinese rice wine
1-1/2 tsps. sugar
1 tsp. sesame oil
3/4 tsp. cornstarch
2 Tbsps. cooking oil

Cooking:

1. Cut tofu in half horizontally to make 2 pieces, each about 3/4-inch thick. Cut each half into quarters to make a total of 8 rectangles.

2. In a small bowl, combine cayenne, salt, and white pepper. In a wide bowl, beat eggs until well blended. On a plate, combine flour and bread crumbs. Combine sauce ingredients in a pan; set aside.

3. Bring a pot of water to simmering. Add tofu and parboil for 2 minutes. Lift out with a slotted spoon; pat dry with paper towels. Sprinkle with cayenne mixture.

4. Place a wide nonstick frying pan over medium heat until hot. Add oil, swirling to coat sides. Dip tofu pieces in egg, drain briefly, then dip in flour-crumb mixture. Cook, turning once, until golden brown, 2 to 3 minutes on each side. Remove pan from heat.

5. Heat sauce over medium heat, stirring, until it boils and thickens. Pour sauce onto a serving plate. Arrange tofu pieces on sauce.