Salt & Pepper Tofu Recipe
(With Organic Tofu)
1 pack of AFC Organic Tofu (Choose from 3 different textures: Firm, Medium, Soft) cut into 1/4-inch cubes
4 tablespoons corn starch
1/2 teaspoon or to taste black pepper, freshly cracked
1/2 tablespoon oil
2 medium leeks, white part only, washed and grit removed (1 cup when chopped)
1 celery rib (1/2 cup when chopped)
1 small green pepper (1/2 cup when chopped)
1 tablespoon garlic, finely minced
1 tablespoon ginger, finely minced
1 tablespoon light soy sauce
1/2 teaspoon brown sugar
Use vegetable or canola oil for frying.
Chop the leeks, celery and green pepper into a fine dice.
Heat oil in a wok on medium-high heat.
Add chopped leeks, celery, and green peppers.
Saute on high heat for about 2 minutes.
Add ginger and garlic.
Cook another 1-2 minutes.
Add soy sauce and brown sugar and cook for 30 seconds.
Set this mixture aside.
Pat dry the drained tofu.
Cut into 1-inch cubes and place the tofu in a large bowl.
Add cornstarch, salt and pepper.
Gently toss til the tofu pieces are very well coated.
In a skillet, pour oil so that it comes up 1/2-inch.
Heat the oil and make sure it is hot.
Add tofu cubes a few at a time. If you fry too many in one go they won't crisp up.
Fry the tofu pieces, flipping them around, so that all sides are golden brown.
Drain onto a few layers of paper towels.
Heat up the sauteed leeks, celery and bell pepper.
Add the fried tofu to this.
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