Thanks to Costco, I have several packages of tofu I need to use up before they go out of date. Stumped for a good way to use it all up, I remembered a really good tofu appetizer we used to get at our favorite Thai place in London, Pun Kum! Yeah, I will totally admit the only reason we went to the restaurant in the first place is because of the name and the fact that we were, obviously, very mature, grown-up, serious graduate students. We couldn’t decide which Thai restaurant to try, so we went with the one that had the dirtiest sounding name. I am convinced this is a very effective method of Thai restaurant selection.
I turned to Google and found this great crispy tofu recipe. Fast, simple and super tasty.
The directions were very simple and thorough, the only thing I would recommend is dipping the tofu in milk or an egg wash before coating the pieces. It just wasn’t sticking for me without the milk bath.
Gluten Free Crispy Tofu
- 1 package firm tofu, rinsed, drained and pressed
- 5 Tbsp. sesame seeds
- 4 Tbsp. white rice flour
- 4 Tbsp. cornstarch
- 1/2 tsp. salt
- canola oil
- Drain tofu. Wrap tofu in paper towels, place on flat plate and press with heavy object for 10-15 minutes to remove excess liquid.
- Cut tofu into 1 inch cubes.
- Mix sesame seeds, white rice flour, cornstarch and salt.
- Heat canola oil in wok or deep frying pan over medium-high heat.
- Dip tofu in milk and dredge through flour mixture.
- Using tongs, place 6-8 tofu pieces in oil. Turning occasionally, fry until golden brown*.
- When done, place on towel to drain and cool.
- Repeat with remaining tofu.
- Serve and enjoy!
* – I’m still not used to cooking with gluten-free flours. I felt like cooking with the white rice flour took a lot longer and required the oil to be at a higher temperature than with regular all-purpose flour.
I enjoyed my tofu with tamari (gluten-free soy sauce) mixed with sriracha and sliced green onions. It was amazing. I honestly think it was better than the version we used to get at Pun Kum.