I love salt and pepper squid, but tonight I wanted something light and less sea creature-like.
I had some tofu that was set to expire today (does tofu actually really expire?) and I was going to make this happen.
The sauce I used was a variation of what you would see alongside Tokwa’t Baboy, a filipino dish with fried tofu and pork.
Salt and Pepper Tofu:
package of tofu, cubed
canola oil for frying
a bit of minced garlic
2 parts vinegar
1 part soy sauce
To make sauce, mix all ingredients and let sit until tofu is ready.
To make fried tofu, drain the cubed tofu really well, first with a strainer, then pat with paper towels. Give those babies a bath in corn starch, then strain. Fry them in about 1/4 inch of oil in a pan. About 5 to 10 minutes should do the trick. Sprinkle fresh cracked pepper and sea salt to taste.