1 block Trader Joe’s brand extra firm tofu (16 oz block), cut in half, through the middle, then into 1/2 inch (or so) cubes.
1/3 cup cornstarch
1 cup mayonaise (I use Follow your Heart brand Veganaise)
1/2 cup sweet chili sauce (found at Asian markets)
3 shakes Srihacha hot chili sauce
1/3 cup or so canola oil for frying
This is the sweet chili sauce I buy from my Asian market.
Coat the tofu cubes in a thick layer of cornstarch – use more than 1/3 cup if necessary. The key to this recipe is coating the tofu really well.
Heat the oil in a saucepan deep enough for frying – heat on medium high, until a little piece of cornstarch fries immediately upon hitting the oil.
Fry the tofu in about 3 batches, so there’s just a single layer of cubes in the oil. Fry, turning frequently, until all sides are golden brown. Drain the cubes on a paper towel lined plate. When all cubes are fried, coat them with the mayo-sweet chili sauce mixture. Let the cubes warm in the oven (around 250) while you’re cooking each batch.
|Fried tofu cubes draining on paper towels.|
Serve golden star tofu over rice with veggies and peanuts for an exceptional stir fry!
|Tofu cubes that I just coated with cornstarch and cayenne pepper.|
|Tofu cubes frying in canola oil|