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Banana Leaf Grilled Fish
DIY Hot Pot Party
The Phams' Vietnamese Sticky Rice
Learn to make it
Step by step
For 2-4 servings
For the tofu
For the sauce
Cut the block of tofu widthwise into 4 pieces. Then cut in half to have 8 rectangles. Lay tofu out in a single layer on a double thickness of paper towels and press lightly. Let sit until paper towels are saturated.
Place the tofu on a dinner plate. Sprinkle with the soy, sriracha, salt, and oil. Use hands to coat the tofu well. Let sit, tossing once or twice until the tofu absorbs the liquid.
Use a small strainer to sift half the cornstarch over top, turn the pieces and sift the remaining cornstarch over, then use your hands to coat everything well.
Heat a large skillet over medium-high heat. Add 2 teaspoons neutral vegetable oil and add tofu with one of the large sides down. Cook for 2 to 3 minutes, or until the tofu is well browned and crisp on the first side. Turn over and cook for another 2 to 3 minutes.
Add the minced garlic and cook for an additional minute, tossing, until the garlic is a shade darker.
Make the sauce by mixing all the sauce ingredients until it is creamy and smooth, adding more water as needed to reach the desired consistency.
Drizzle the tahini sauce over tofu and enjoy!
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