A Simple Tofu Snack

Last week my local grocery store had a "buy one get one free" special on some very high quality organic tofu. I had one recipe calling for firm tofu anyways, so I took the extra free one. While flipping through the February, 2007 issue of Every Day with Rachael Ray magazine, I noticed a recipe for Salt and Pepper Tofu. While the name may not be too appealing, it is included as part of the Lucky Day feature about two sisters celebrating Chinese New Year with dumplings and dips. The tofu is cut into cubs and served with a variety of dips. I thought I'd try it and use up that extra tofu.

Unfortunately I did not have much success with this dish. I think the idea for this recipe is a good one and the problem was in my execution. I rarely fry things and I think I used way to much oil and also did not let the oil get hot enough. Since tofu absorbs what it is cooked with, it ended up being too greasy for me. I did try some raw and was surprised at how some simple salt and pepper can really transform the tofu. But to me, frying something healthy like tofu kind of defeats the purpose.

Three dipping sauces are suggested to go with the Salt and Pepper Tofu cubes. I made the Chili-Soy Sauce and felt it had too much oil in it as well.

Salt and Pepper Tofu (Makes 32 pieces) Ingredients: 1 pound firm tofu, drained Salt and pepper Vegetable oil, for frying Instructions: Cut the tofu into 1-inch cubes and season with salt and pepper. In a medium skillet, heat 2 tablespoons oil over medium-high heat. Add half the tofu (don't overcrowd the pan) and cook, turning once, until golden on both sides, about 4 minutes. Drain on a paper-towel-lined plate. Repeat with more oil and remaining tofu. Serve with dipping sauces

Chili-Soy Sauce
1/4 cup vegetable oil
1 tablespoon red chili sauce
1 tablespoon soy sauce