Thai Chili Karaage Tofu and Veggies Ingredients: 1 box (2 packets) Kikkoman Kara-Age Seasoning Mix 1 block extra firm tofu--drained, sliced, and pressed (see this post for details on pressing tofu) 1 large broccoli crown 1 cup shiitake mushrooms 2 tablespoons Thai chili sauce 1 tablespoon Tamari (or soy sauce) 1 teaspoon seasoned rice vinegar 1/2 teaspoon sesame oil 1/2 cup light coconut milk vegetable oil Thai Chili Dipping Sauce (see below) Method:*Press tofu (at least 1 hour ahead of time). Wash, dry, and cut veggies. Whisk chili sauce, Tamari, sesame oil, vinegar, and coconut milk; set aside. Add one Kara-age packet to a large zip lock bag. Add the second Kara-age packet to shallow dish or pie plate. *Paint chili sauce mixture onto veggies, allowing excess liquid to drip off. Add veggies to zip lock bag with Kara-age mix. Close bag and shake until veggies are fully coated. Delicately remove coated veggies from dry mix. Set aside. *Heat vegetable oil (enough so that the oil is about 1 1/2 inches deep) in large, heavy frying pan over medium/medium high heat to about 350 degrees F. Fry veggies in oil, turning frequently for 2-4 minutes. When golden brown, remove veggies from the frying pan and drain on paper towels. *Paint all sides of the pressed tofu with the chili sauce mixture, allowing excess liquid to drip off. Lightly dredge the tofu in the Kara-age that is in the shallow dish/pie plate, being sure to shake off excess mix. Fry, turning frequently for 2-4 minutes. When the tofu is golden brown, remove the tofu from the frying pan and drain completely. *Serve the Karaage Tofu and Veggies with Thai chili dipping sauce, or other sauce of choice. Thai Chili Dipping Sauce Ingredients: 1 teaspoon Thai chili sauce 1 squirt Sriracha 2 tablespoons Tamari (or soy sauce) 1 teaspoon seasoned rice vinegar 1/4 teaspoon sesame oil 2 tablespoons agave 1 tablespoon orange juice 4 tablespoons light coconut milk large pinch curry powder Method: *Whisk all ingredients and serve!
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