1 block (12.3oz or 349g) of extra firm tofu
1/2 cup cornstarch
1/4 tsp of Season with Spice's ground white pepper
1/2 cup gluten free breadcrumbs
Sesame-Soy Dipping Sauce
1/4 cup gluten free soy sauce
1 tsp rice wine vinegar
1 tsp sugar
2 tsp sesame oil
1 tbsp garlic infused oil
1 serrano red chili pepper - deseeded and minced
1 scallion – chopped green end only
Sprinkles of sesame seeds
Combine all sauce ingredients in a small bowl, and set aside. Mix cornstarch and white pepper in one small bowl. Then whisk egg in another small bowl. And finally, add in gluten free breadcrumbs into a third small bowl.
Carefully remove the tofu block from its package, since it can break easily. Slice into 16 cubes (slice block in half horizontally first, then cut into cubes). Coat each tofu cube first in the cornstarch bowl, then egg, then panko flakes.
Add vegetable oil into skillet until it pools to only about 1/4 inch deep. Heat on medium-high fire. The oil will be ready when bubbles form around the handle of a wooden chopstick or spoon when placed in the oil (around 350-375F). [Safety note: Never heat oil unattended]
Place all the tofu cubes into the skillet. When one side browns, flip it over to another side. Repeat until nicely browned. Remove from skillet and drain on paper towel. Serve hot with sesame-soy dipping sauce..
Recipe adapted from: Good Food
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