Golden star tofu

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

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