Name: Pan-fried tofu with ponzu dressing and shredded vegetables
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 1
Cuisine: asian
Ingredients: 50g rice flour; 300g firm tofu, cut into 8 slices; 60ml tamari; 21.00 gm lime juice; 20.00 ml mirin (see note); 27.60 gm grapeseed oil (see note); 2 carrots, cut into thin matchsticks; 1 red capsicum, cut into thin strips; 1 green capsicum, cut into thin strips; 6 spring onions, cut into long strips, plus extra sliced to garnish

Pan-fried tofu with ponzu dressing and shredded vegetables

0 Likes

Prep Time:
20 minutes

Cook Time:
12 minutes

Total Time:
32 minutes

Ingredients:

50g rice flour
300g firm tofu, cut into 8 slices
60ml tamari
21.00 gm lime juice
20.00 ml mirin (see note)
27.60 gm grapeseed oil (see note)
2 carrots, cut into thin matchsticks
1 red capsicum, cut into thin strips
1 green capsicum, cut into thin strips
6 spring onions, cut into long strips, plus extra sliced to garnish

Instructions:

Spread a layer of rice flour on a big plate and season generously with sea salt and freshly ground black pepper. Coat each piece of tofu with the seasoned rice flour, shaking off any extra. Combine tamari, lime juice, and mirin in a bowl and set aside.
In a large non-stick frypan over high heat, heat 1 tablespoon of oil. Cook the tofu for 2 minutes on each side, in batches if needed, until golden brown and crisp. Keep warm while you prepare the vegetables.
Clean the frypan and heat the remaining oil over high heat. Add the vegetables and cook, stirring, for 2-3 minutes until warm yet crisp.
Arrange the vegetables on serving plates, layer with tofu, drizzle with dressing, sprinkle extra spring onion and serve promptly.

We use cookies

Similar Recipes

Tofu Chanpuru

Tofu Fries with Sesame

Sheet Pan Fried Rice

Stir-fried tofu, tempeh and snake beans

Sesame crumbed tofu with stir fried egg noodles