Yen Tou Fu Recipes

Steps:

• Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
• Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
• Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.

Steps:

• The amount of Tofu needed for this recipe is
• Six 3 X 3 X 1/3 inch squares fresh firm tofu. It should be cotton tofu. It may benefit from freezing for this but that is my suggestion and not Lin's.
• cut each square in half then slice each half laterally into 2 pieces each 3 X 1 1/2 X 1/6 inch. Sprinkle salt over slices and let stand one minute.
• Drain off excess liquid about 3 to 4 tbsp into a soup plate. Add wine and MSG to drained liquid and mix well. Set aside.
• Heat skillet very hot. Add 1 tbsp oil and pan fry curd, 8 pieces at a time, on both sides until you have a light golden crust. To prevent sticking you must keep the pan hot. The could should NOT be turned over until the crust has formed.
• Remove from pan and immediately drop into wine mix. Let stand 1 minute. Transfer to serving dish.
• Repeat with remaining curd, adding oil as needed. Pour remaining wine mix over dish.
• Serve cold.
• Can be refrigerated several days.
• Serves 4 without other dishes Serves 8 with other dishes.