Honey Walnut Tofu
serves 2-4
To make the sauce, I started by whipping up some homemade mayo. Adding the honey and condensed milk right into the food processor made the rest of the sauce a no brainer.Read more about this recipe at Cook & Eat.
1 block of medium-firm tofu
Steamed rice
1/2 cup mayonnaise (bottled or homemade)
1/4 cup honey
2 tablespoons sweetened condensed milk
Oil for deep frying
Rice flour or potato starch
Candied walnuts
Cilantro, chopped for garnish
prep: 50 minutes
total: 50 minutes
food processor (or blender)
wok (or deep frying pan)
candy/oil thermometer
slotted spoon (or wire basket)
1. Remove the tofu from its package and dump out any liquid. Place the tofu on a paper towel on a plate. Place another folded paper towel on top of the tofu, and place a heavy plate on top. Let the tofu sit this way for at least 30 minutes. Start making the rice according to package directions.
2. If using making your own mayo, start that now. Once it's finished, add the honey and condensed milk, and blend to combine. Add a bit more salt if necessary.
3. Remove the paper towels from the tofu, pat dry with a new paper towel, and cut into 10 pieces. Set aside.
4. Now it’s time to heat the oil. I like to use a wok, but if you have a deep fryer, by all means, use it. If you are using a regular pan, make sure you add enough oil that the tofu can be completely surrounded by oil. You want the oil to come to about 350F. You should see a rippling in the oil, but it shouldn’t be burning.
5. While the oil is heating, pour some rice flour, potato starch or even regular flour into a shallow bowl and lightly coat each cube of tofu. Once the oil is hot enough, add the tofu to the oil and cook until very light brown, turning over at least once while cooking. Don’t over crowd the oil… it’s better to do multiple batches. Remove the tofu from the oil with a slotted spoon or wire basket, and let it drain on a paper towel.
6. Then, quickly fill a bowl with rice, top with pieces of tofu and drizzle with the honey sauce (make sure you get some on the rice between the pieces of tofu). Crunch a few walnuts over the top, sprinkle with a bit of chopped cilantro, and serve immediately.
2. If using making your own mayo, start that now. Once it's finished, add the honey and condensed milk, and blend to combine. Add a bit more salt if necessary.
3. Remove the paper towels from the tofu, pat dry with a new paper towel, and cut into 10 pieces. Set aside.
4. Now it’s time to heat the oil. I like to use a wok, but if you have a deep fryer, by all means, use it. If you are using a regular pan, make sure you add enough oil that the tofu can be completely surrounded by oil. You want the oil to come to about 350F. You should see a rippling in the oil, but it shouldn’t be burning.
5. While the oil is heating, pour some rice flour, potato starch or even regular flour into a shallow bowl and lightly coat each cube of tofu. Once the oil is hot enough, add the tofu to the oil and cook until very light brown, turning over at least once while cooking. Don’t over crowd the oil… it’s better to do multiple batches. Remove the tofu from the oil with a slotted spoon or wire basket, and let it drain on a paper towel.
6. Then, quickly fill a bowl with rice, top with pieces of tofu and drizzle with the honey sauce (make sure you get some on the rice between the pieces of tofu). Crunch a few walnuts over the top, sprinkle with a bit of chopped cilantro, and serve immediately.
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