Recipe Courtesy of Marc Matsumoto of the Fresh Tastes Blog
- 1 package medium firm tofu
- 1/4 teaspoon salt
- 1/4 cup flour
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar (or balsamic)
- 1 tablespoon sugar
- 1 tablespoon sake
- 1 scallion, chopped
- chopped scallions or chives for garnish
- Slice the tofu into 1/2-inch thick cutlets. Leave the tofu on the cutting board and sprinkle both sides of each piece with the salt.
- Place a casserole dish with a flat bottom on top of the tofu and then stick something under one side of the cutting board to prop it up so that the liquid pressed out of the tofu can run down to the lower end of the cutting board (you may want to do this in your sink so you don't make a mess on your counter). Leave this for 15 minutes.
- Dry the tofu off with paper towels and then dust each piece with flour.
- Heat a frying pan over medium heat until hot and then add the sesame oil. Swirl to coat the pan and then add the coated tofu.
- Adjust the heat down to prevent the oil from smoking and fry undisturbed on one side until you start seeing the edges of the tofu browning (about 6 minutes).
- Flip the tofu over and fry until the second side is browned (about another 6 minutes).
- Arrange the tofu onto a serving platter. Turn the heat off and wipe out any extra oil from the pan using paper towels and tongs.
- Add the soy sauce, vinegar, sugar and sake to the pan and boil the mixture over high heat until it forms a thick glossy glaze.
- Drizzle the glaze over the top of the plated tofu and then garnish with scallions.