Description
Crispy pan-fried tofu tossed with a vibrant red onion salad, tangy with rice vinegar. A refreshing and easy side dish.
Ingredients
Units
Scale
- 1/2 cups (118 ml) red onion
- 1-3 tbsp rice vinegar
- salt
- pepper
- 1 block extra firm tofu
- oil
- starch
Instructions
- Prepare the tofu by wrapping it in a dish towel and pressing it with a heavy object to remove excess water.
- Cut the tofu into 1/2-inch thick slices, then cut each slice into 6 pieces.
- Cut the red onion and add salt, pepper, and rice vinegar.
- After 30 minutes, toss the tofu pieces in cornstarch, arrowroot starch, or potato starch.
- Heat enough oil in a skillet to cover the bottom.
- Add the tofu pieces to the hot oil one at a time, frying until golden brown on each side.
- Remove the fried tofu to a wire rack.
- Top the red onion salad with the warm tofu and serve.
Notes
- For extra crispy tofu, ensure the oil is hot enough before adding the tofu; it should sizzle immediately.
- To reduce the pungency of the red onion, soak the sliced onion in cold water for 10-15 minutes before adding the vinegar.
- Leftover tofu and salad can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 15