Salt & Pepper Tofu with Amazing Sauce

Yield: 4 servings

1-14 ounce. package organic, extra firm tofu (patted dry & cubed)
1/2 cup corn starch or potato starch
1/4-1/2 teaspoon black pepper
1/8 teaspoon sea salt
vegetable oil for frying

Amazing Sauce:
6 tablespoons low sodium soy sauce*
1/2 teaspoons toasted sesame oil
1-1 1/2 teaspoon chili garlic sauce
2 garlic cloves (finely minced)
1 tablespoon scallions (sliced)

Put your vegetable oil at least 1 inch deep in a 8-10 inch wide pot and bring to about 350 degrees/medium heat. Meanwhile, pat your tofu block dry with paper towels and cut the tofu into about 1 inch cubes. I always try to dry the the tofu as I’m cutting it too, so that it is not water laden. Put your corn starch, salt, and pepper into a large plastic bag and mix. Gently place half of your tofu in the bag and toss it very gently. Grab the pieces out, give each one a pat to displace excess starch, and place them in the hot oil (not warm oil!). Do not move them at all for at least a minute and a half. Then turn to the opposite end and allow to cook for another 1-2 minutes. Place on a paper towel to drain. Repeat with second batch. By the way, this tofu stays nice and hot for quite a while, so don’t worry too much about the first batch getting cold. Mix the sauce ingredients and enjoy your tofu with jasmine or black rice and a salad!

From VegWeb.com