Fried tofu Cubes and Scallion Dipping Sauce

Serves 4


1 (14-ounce) block firm or extra firm tofu, cut into  cubes
1/2 cup cornstarch
1/2 cup vegetable oil

1. Place tofu on paper towel-lined plate and let drain 15 minutes.
2. Spread cornstarch in shallow plate. Pat tofu dry with additional paper towels and dredge in cornstarch, shaking off excess. Heat oil in large nonstick skillet over medium-high heat until shimmering. Cook tofu, turning occasionally, until golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer tofu to plate lined with fresh paper towels.


Scallion Dipping Sauce
Makes 3/4 cup

The sauce can be refrigerated overnight.

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons water
1 teaspoon chili oil (optional)
1/2 teaspoon toasted sesame oil
1 medium scallion, white and green parts, minced



Combine all ingredients in bowl and serve.