Ingredients
1 14-ounce package of extra firm tofu, pressed
1/2 cup corn starch
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 tablespoon mirin
2 teaspoons caster sugar
2 teaspoons Chinese rice wine
2 tablespoons vegan butter
1 shallot, minced
3 cloves garlic, minced
1/2 cup fresh or dry curry leaves (stalk removed)
2 teaspoons white miso
3 Thai bird chilies, thinly sliced
1 tablespoon coarse ground black pepper
Directions
Cut the tofu into 1/2 inch cubes.
Mix the corn starch, salt and garlic in a medium bowl. Place the tofu cubes into the bowl and shake well to coat.
Heat a thin layer (1 to 2 tablespoons) of neutral oil in a cast iron skillet over medium heat until hot. Add the tofu, ensuring that the pieces don’t touch. Cook until golden on all sides, turning over as needed. Once golden, transfer to a plate that is lined with a paper towel.
While the tofu is cooking, mix together the 1 teaspoon salt, mirin, caster sugar and Chinese rice wine to form a sauce. Set aside.
Wipe out the pan and then add the butter. Once melted, add the shallots, garlic and curry leaves and fry for a few minutes. Add the miso and Thai bird chilies and cook until combined. Add the black pepper and mix. Add the sauce mixture and cook for 1 minute. Toss in the fried tofu, mixing to coat the tofu and cook for 1 minute.
Serve over rice.
Note
This sounds like a lot of curry leaves but they mellow out a bit when cooked.
