Pan Fried Tofu with Garlic, Salt and Herbs

  

This was VERY good.  I couldn't stop snacking on it even as I was cooking the other dishes for dinner.  In the end, I ate my share even before dinner was served...haiya. 

 

Thanks to Elin who first posted on this recipe, and then followed up by a post by Wendyinkk.  I did a slight modification to make it taste more like a salt and pepper version, ONLY because the night before i was craving big time for salt and pepper squid.  Don't ask me why.  Out of the blue I just turned to hubby at 11pm and said "Dear, I really feel like having some salt and pepper squid". Hubs gave me a fleeting incredulous look on his face, then said with a wicked grin "Come, let's go out for supper!".  

LOL, my ever available makan kaki! 

Elin described this as a kind of popular street food in Taiwan.  I've never had this before, but if you like food that's peppery and pungent with five spice powder (like me!), you will definitely like this dish.  It is absolutely fragrant with the intense flavours of fried garlic and five spice powder.  Made me think of those street food carts of Hong Kong.  Ohm nom nom.

Pan Fried Tofu with Garlic and Herbs

Sources: Elin Chia and Wendyinkk's blogs, with minor changes
 

• 200g firm pressed tofu (I used the seaweed pressed tofu from Jusco)
• 1/2 tbspn rice flour
• 1/2 tbspn cornflour
• 1/2 tsp salt
• 1/3 tsp five spice powder
• Generous pinch of white pepper
• 6 fat cloves of garlic, finely chopped
• Bg handful of fresh mint leaves and thai basil leaves, roughly chopped

 

1.  Cut the tofu into small bite size cubes and coat evenly with the rice flour, cornflour, salt, five spice powder and white pepper. 
 

2.  Heat 2 tbspn of oil and add in the tofu cubes.  On medium heat, pan fry the tofu until light brown, with a crispy skin. Remove and set aside. 
 

3.  While the oil is still hot, add the garlic and gently fry on low heat until it is crispy and dry.  

 

4. Toss the tofu cubes back in and add the herbs. Give it a quick toss, sprinkle abit more salt and dish up.  This dish is best served warm.  Accompany this with a side dollop of thai sweet chilli sauce.  Beautiful! 

 

 

 

 

 

 

Note:  As said, this dish derives its fabulous flavor from the dry fried garlic, five spice powder and herbs, so do not omit or substitute any of these.  Also best to obtain the pressed tofu instead of the plain, white firm tofu as the pressed tofu has its own seasoning, which adds to the overall taste.