Coconut-Herb Marinated Crisp Tofu by Mark Bittman
Yields: 4
Recipe from The Bittman Project
“This recipe is inspired by "escabeche," the tradition of marinating food after cooking common to the Philippines, Caribbean, and South America. The base is usually grilled or fried fish but the technique is perfect for seasoning deep-fried tofu. Coconut milk is an excellent vehicle to deliver a rich soaking sauce of fresh herbs. It's great over salad greens, rice, or grains or slipped into sandwiches or tortillas. Since the dish can be made ahead and travels well, try it as a vegan contribution to summer potlucks and picnics.” - Mark Bittman
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Ingredients
2 (10 oz) packages Hodo Extra Firm Tofu LOCATE PRODUCT
1 (15 oz) can coconut milk (reduced fat is okay here)
1 cup fresh mint
1/2 cup coconut vinegar or rice vinegar
3 large garlic cloves, lightly smashed
1 fresh green chile (like jalapeno or serrano), seeded if you like less heat and chopped
1 tbsp turbinado sugar, or to taste
Salt and pepper
1/2 cup unsweetened shredded coconut
Good-quality vegetable oil (like grapeseed or sunflower) for deep frying
1/2 cup cornstarch
Instructions
Put the coconut milk, mint, vinegar, garlic, chile, and sugar in a blender or food processor and sprinkle with salt and pepper. Process until smooth, stopping to scrape down the sides as necessary. The sauce should coat the back of a spoon. If it's too thick, add water 1 tablespoon at a time. Stir the shredded coconut into the marinade. Taste and adjust the seasoning.
2. Spread a clean work surface with towels. Cut one of the tofu blocks across into slices no more than 1/2-inch thick. (The goal is 8 but 6 or 7 works for blocks that are small or crumbly.) Cut each slice diagonally to form a triangle. (You'll have 12, 14, or 16). Now repeat with the other block. Spread the triangles on the towels and pat dry; carefully remove the towel and return the tofu to a single layer. Sprinkle half the cornstarch over the top, turn and repeat on the other side. Set a wire rack in a rack in a rimmed baking sheet and have it handy by the stove.
3. Put 2 to 3 inches oil in a large pot over medium heat; bring the oil to 350°F. (If you don't have a thermometer, test with a cube of bread which should bubble immediately but not burn.) When the oil is hot, work in batches to carefully and slowly add several tofu triangles to the pot. They should sputter and begin to turn golden without scorching or smoking. Cook, turning once or twice and adjusting the heat as necessary, until the pieces are golden brown and puffy, 2 to 4 minutes per side. Transfer with a slotted spoon to the rack, and sprinkle with salt. Repeat with the remaining tofu.
4. Put the tofu in a deep serving dish and pour the marinade over it. Cover and refrigerate for at least 1 hour (or up to 12) and serve cold or at room temperature.
