Yields: 6 Servings

From The Hodo Kitchen

Ingredients

• 1 & 1/2 (10oz) packages Hodo Extra Firm Tofu locate product

• Oil for frying

• 1 cup bean sprouts, blanched and drained

• 1/2 cup cucumber, seeded, cut into thin juliennes

• 1/2 cup jicama, peeled, cut into thin juliennes

• 1/4 cup carrots, finely julienned

Sesame sauce:

• 1/3 cup white sesame seeds, toasted

• 1/2 shallot, minced

• 2 tbsp brown rice vinegar

• 2 tbsp light soy sauce

• 1 tsp ginger juice

• 1 tbsp sugar

• 1 tsp mirin

• 1 tsp toasted sesame oil

• 1/2 cup rice bran oil

• 2 tbsp soy mayonnaise (see devilled tofu recipe)

• 1/2 to 1 tsp Sriracha

• 1/2 tsp kosher salt

Instructions

1. Cut tofu into perfect 3X3 squares, then cut each square into two diagonally making triangles.  Heat oil 250F.  Drop in tofu and fry till tofu floats, about 15 minutes.  Remove from oil and drain on a baking rack over a sheet pan.  Bring oil to 350F, refry tofu till golden and crisp, about 5 minutes.  Let cool.

2. Toss vegetables together. Slit tofu slight in the middle on the long side of the triangle to make a pocket, being careful not to tear the edges, remove about 2 Tablespoons of tofu and stuff with vegetables.  Serve with sauce.

3. To make the sauce: Toast sesame until fragrant.  Be careful not to burn.  Transfer seeds to a blender, grind.  Add shallot, rice wine vinegar, soy sauce, ginger juice, sugar, mirin and sesame oil. Blend till smooth. Slowly add the oil.  Then add mayo and chili sauce and blitz to combine.  Dressing should be emulsified and slightly thickened.  Season with salt, and more sugar if needed.