Ginger Fried Tofu and BroccoliThis Asian-inspired dish pairs up nicely with steamed rice or soba noodles. Even people who think they don't like tofu, will like this dish. The tofu is crisp and delicately flavored.
- 1 block firm tofu (12-16 oz)
- 12 oz pkg. frozen broccoli florets (not spears)
- 1 green onion, finely chopped
- 1" knob ginger root, minced
- 2 eggs
- 2 Tbsp water
- 1/4 c all-purpose flour
- 1/4 c corn starch
- 1/4 tsp salt
- 1/4 tsp pepper
- 4-5 Tbsp vegetable oil
- The night before cooking, drain the tofu, cover, and place in the refrigerator.This will drain more water from the tofu. Leave the broccoli in its bag, and place the bag on a plate or in a bowl in the refrigerator to thaw.
- Before cooking, discard any extra water shed by the tofu. Cut block of tofu in half and slice the halves into 1/4 inch thick pieces.Lay them on a cutting board or baking sheet and sprinkle them lightly with salt and pepper; set aside. Drain the broccoli and sprinkle lightly with salt and pepper. Set aside.
- In a shallow bowl or pie plate, beat the eggs lightly. Blend in the water, green onion, ginger, salt and pepper. In a second shallow container, mix the all purpose flour and the cornstarch.
- In a large wok or skillet, heat 2 tablespoons of the oil on medium low. Dredge the tofu in the flour mixture, dip in egg mixture and add to the frying pan. Fry 5-6 slices at a time until the bottoms are golden brown (about 2-3 minutes). Repeat on other sides.Drain on a large baking sheet lined with paper towels.Repeat until all the tofu is fried, adding more oil as need.
- Pour all of the broccoli in the remaining flour mixture and toss well. Pour all the broccoli in the remaining egg mixture and toss well. Fry one-half of the broccoli at a time (broccoli may clump together and this is okay). Leave undisturbed for 2-3 minutes per side, or until browned and all of the batter is cooked. Place fried broccoli in a serving bowl and layer the tofu slices on top. Serve as is or with a dipping sauce.