Smoothly blended roasted acorn squash with a light curry and ginger flavor.
| Prep Time: | 15 mins |
| Cook Time: | 6 mins |
| Total Time: | 21 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (16 ounce) package firm tofu
- 1 pinch sea salt to taste
- 1 egg, lightly beaten
- 1 cup vegetable oil for frying
- ⅓ cup soy sauce
- 2 green onions, chopped
- 2 serrano chile peppers, chopped
- 2 teaspoons white vinegar
- 2 teaspoons white sugar
- 1 teaspoon red pepper flakes
Instructions
- Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
- Heat vegetable oil in a large, deep saucepan over medium heat.
- Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
- Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.
- Korean-style soy sauce works best in this recipe.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 2631 mg |
| Sugars | 7 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Sometimes you need a quick, easy and delicious recipe for tofu and this recipe is it. We cooked the tofu while the rice cooked and in no time at all dinner was done and delicious. Used sauce out of a bottle. An inexpensive and easy dinner option– thank you for the recipe!
This turned out pretty good. A little on the salty side but still good. Loved the heat in the sauce.