Catchup Cumin Tofu Recipe

Pan-fry gives the tofu a golden color as well as a crispy texture in this easy to make tofu recipe, paired with the sweety sauce, catchup cumin tofu recipe is perfect when you want something new.

Wok, kitchen paper, 3 bowls, 2 serving plates.

1 block firm tofu, cut into bite-sized cubes(about 1-inch long), drained before use(please refer to tips)

1 large egg

1 red hot pepper, deseeded, finely chopped

1/2 cup flour

3-5 tbsp.vegetable oil for pan-frying

3 tsp.catchup

1-2 tsp.ground cumin powder

1 tsp.salt

1 tsp.granulated sugar

1. Lightly whisk the egg with pinch of salt in a bowl.

2. In a separate bowl, coat tofu cubes with flour evenly, then coat with egg mixture, set aside.

3. Heat 3-5 tbsp.vegetable oil in a wok until it is very hot, but not yet smoking, pan fry each tofu cubes over medium high heat for 1-2 minutes, or until golden (P1).

P1

4. Mix all the seasonings and 1 tsp.water together in a bowl/plate for sauce(P2), set aside.

P2

5. Sprinkle chopped red hot peppers over the tofu, then give the sauce a quick stir and swirl it into the wok, cook, stirring to mix everything together(P3).

P3

6. Reduce heat to low and simmer uncovered for 1-2 minutes until the sauce thickens and all the flavors have blended, tossing occasionally.

7. Taste and season with salt if necessary, then remove from heat and place on a sering plate, serve hot(P4).

P4

1. Cut tofu into uniform size pieces.

2. Lay a kitchen paper out on a big serving plate, arrange tofu cubes on it neatly, then cover another kitchen paper on them.

3. At last, put a book or any other heavy things on it, let sit for 20 minutes until needed.

4. During this period, you may find water leeks out of tofu, don't worry, just drain it by tiltting the plate if needed.