When I lived in England I had a great Chinese grocery store just around the corner and I had to pass by there everytime I came home from school.

This meant that I had to go in almost every time too.  Thus began my love affair with garlic chilli sauce, five spice and crispy tofu.

I first bought bags of crispy tofu to use in recipes but this did not last.  I eventually adopted it as one of my favourite high calorie snacks by adding a bit of salt and an episode of Emmerdale followed by Corrie (Coronation St.).

I didn’t even need to make it.  69P got me a bag full of deepfried protein.  I had to give up this delicacy for the sake of fitting into clothes but I’ve recently come back to it JUST as a garnish for certain dishes-and a few stolen pieces while I’m cooking.

I wasn’t going to post this as a recipe but I was trying to explain it to a friend the other day and they wanted a written copy.  Here you go.

1)  Cut a block of firm tofu into 1 inch chunks.  Coat with 1/4 cup cornstarch, salt and pepper and if you really want a treat, sesame seeds and garlic.

Heat a work with 1 1/2 inches of oil.  You will know that it is hot enough if you put the end of a wooden spoon in the oil and it bubbles around it.  Add 1/2 tofu.  Brown.

Drain the tofu on a tea towel and repeat.  Salt.

Serve on top of a sesame noodles (recipe on Monday)

Don’t eat the whole batch on your own while watching British soap operas.
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