1 1/2 pack 12-oz Hodo Firm Tofu
Oil for frying
1 cup bean sprouts, blanched and drained
1/2 cup cucumber, seeded, cut into thin juliennes
1/2 cup jicama, peeled, cut into thin juliennes
1/4 cup carrots, finely julienned
1/3 cup white sesame seeds, toasted
2 Tablespoons brown rice vinegar
2 Tablespoons light soy sauce
1 teaspoon ginger juice
1 Tablespoon sugar
1 teaspoon mirin
1 teaspoon toasted sesame oil
1/2 cup rice bran oil
2 Tablespoons soy mayonnaise – see devilled tofu recipe
1/2 – 1 teaspoon Sri Racha
1/2 teaspoon kosher salt
Drain and pat dry tofu. Cut into perfect 3X3 squares, then cut each square into two diagonally making triangles. Heat oil 250F. Drop in tofu and fry till tofu floats, about 15 minutes. Remove from oil and drain on a baking rack over a sheet pan. Bring oil to 350F, refry tofu till golden and crisp, about 5 minutes. Let cool.
Toss vegetables together. Slit tofu slight in the middle on the long side of the triangle to make a pocket, being careful not to tear the edges, remove about 2 Tablespoons of tofu and stuff with vegetables. Serve with sauce.
To make the sauce: Toast sesame until fragrant. Be careful not to burn. Transfer seeds to a blender, grind. Add shallot, rice wine vinegar, soy sauce, ginger juice, sugar, mirin and sesame oil. Blend till smooth. Slowly add the oil. Then add mayo and chili sauce and blitz to combine. Dressing should be emulsified and slightly thickened. Season with salt, and more sugar if needed.
Makes: 6 pieces
Credits: Flavor Explosions