Difference between revisions of "Figi"
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# Garnish with grated [[ginger]] and chopped scallions. | # Garnish with grated [[ginger]] and chopped scallions. | ||
| − | [[Category:Taiwanese Appetizers]] | + | [[Category:Taiwanese cuisine]] |
| − | [[Category:Taiwanese Vegetarian]] | + | [[Category:Appetizers Recipes]] |
| + | [[Category:Taiwanese cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Firm tofu Recipes]] | [[Category:Firm tofu Recipes]] | ||
[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
Revision as of 16:20, 8 May 2012
Description
Aged tofu
Ingredients
- 2 pkt (10.5 oz) firm tofu
- ½ cup flour
- vegetable oil for frying
- ½ cup water
- 2 oz soyor tamari sauce
- 1 tbsp sugar or honey
- ⅓ tsp bottled fish stock or vegetable stock
- 2 tsp fresh ginger root, grated
- 8 fresh scallions, chopped
Directions
- Wipe tofu dry with paper towels.
- Cut the tofu in each box in half, then cut each half into four equal portions.
- flour each portion lightly.
- Heat vegetable oil to medium hot (350°F to 375°F).
- Add the tofu, a few at a time.
- Fry until golden and remove to drain on paper towels.
- Prepare sauce by placing the water, soy or tamari sauce, sweetener and stock in a saucepan.
- Bring to a boil and mix well, making sure sugar (if using) is dissolved.
- To serve, place a small amount of the sauce on four warmed plates.
- Divide the tofu evenly among the plates, placing them on the sauce.
- Garnish with grated ginger and chopped scallions.
