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Chinese Pepper Tofu + Faux Fried Rice

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Dry is the new fry.

 

I had never even HEARD of such a thing until a recent dinner out at The Lawrence.  One bite of their Salt & Pepper Tofu and I knew it must be mine.

 

 

Dry fried tofu is an interesting dish.  You pan fry pressed tofu without any oil, leaving it more dense and pleasantly crisp.  It’s almost creates a tofu version of  fried chicken – though much less greasy.  The trick is to cook it slowly to remove the water from the tofu without burning it.  The dried tofu soaks up marinades more effectively, making it incredibly flavorful.

 

 

Faux fried rice was almost an after thought to this one.  I was concocting my tofu recipe and eyed a box of Kamut® Khorasan Wheat I received to sample.

Asian dishes need fried rice… this isn’t exactly rice, but it worked.  I think it is better because I do not like especially like rice, and thanks to this box I discovered that I DO like Kamut.

 

 

Kamut has crazy-high amount of nutrients vs. other wheats, and has selenium, fiber, and… drumroll please… a good amount of protein (7g per serving)!  Kamut sent me flour, pasta, and berries.  The Kamut Berries* (sold under the Bob’s Mill Label) are what I used here.  It was my first time cooking them myself and I was quite pleased.  The package suggests soaking them over night, but I ignored that little detail and they turned out just fine.  Wheat berries have long been my favorite carb on the hot bar at Whole Paycheck Foods, and these Kamut berries are very similar.  They are fairly large in size (think large pearl couscous), chewy, nutty, and a little on the sweet side.

*Yes, I received this for free.  No, it didn’t affect my opinion… I had a hard time keeping my mouth shut if I don’t like something. 😉

 

 

After it as all dried and fried, I marinated my tofu in rice vinegar before coating it in a mixture of rice flour, pepper, and Chinese 5-Spice.  5-Spice is an awesome blend of  fennel, cloves, Szechuan peppercorn, star anise, and cinnamon – encompassing the five primary flavors of Chinese cuisine (sweet, sour, pungent, bitter, and salty).

That peppery goodness with the ginger and sweet red pepper-laced “fried rice” was so good made me wonder how I ever ate Chinese take-out.

________________________________________________________________________________________

 

Chinese Pepper Tofu + Faux Fried Rice

For the Tofu:

  • 5 oz tofu, pressed and patted dry
  • Rice vinegar
  • 2 T brown rice flour
  • 1 tsp corn starch
  • 1/2 tsp black pepper
  • 1/4 tsp Chinese 5-spice
  • Oil

 

Cut pressed tofu into cubes or triangles, about 1 inch thick.  Place tofu in a non-stick pan over low-medium heat (my electric stove top was on 4), leaving room between pieces.  Slow cooking important so that tofu doesn’t stick or burn before the water has time to evaporate out.  Do NOT use oil – you are trying to leech all of the moisture.

As the tofu cooks, use a spatula to frequently press down on each piece.  Once the bottom sides are firm and golden in color, flip the tofu pieces and fry the other side, again pressing each piece.  They are done when they are golden and firm on both sides.

Place tofu in just enough rice wine vinegar to submerge and stir.  Marinate 10-15 mins.

Meanwhile, mix together remaining ingredients in a small bowl.

Lightly coat tofu in the flour mix.  Lightly spray pieces with oil (I have a can of EVOO from Trader Joe’s) and place in pan over medium heat.  Cook until outside are once again golden, turning once.  Note: If you don’t have spray oil, just place a small amount of oil in the bottom of your pan.

 

 

For the Faux Fried Rice:

  • 1serving (~1/2 C) Kamut (or other grain), pre-cooked
  • Olive oil
  • 1 clove garlic, minced
  • 1-in piece fresh ginger, minced
  • Red pepper
  • Green onion
  • Shiitake mushroom
  • Spinach
  • Egg whites (leave out to make vegan)
  • 1/8 tsp turmeric
  • Lime wedge

 

Heat a small amount of olive oil In a wok or skillet, and sauté garlic and ginger.

Add the other veggies (except spinach) and sauté until just softening.  

Add your grain and spinach, stirring to mix it with the other veggies.  When spinach is slightly wilted, add the egg (if using) and turmeric.  Cook until egg is done, ~5 mins.

Plate with your tofu and a twist of lime.

Enjoy!

***

This is a little more time-consuming than my bakedChili Nutty Tofu, but totally worth it!

Have you ever dry fried tofu?

What is your favorite dish at Asian restaurants?

 

Comments

    • I love it baked, but this is a little different. Baking males it more “fluffy” to me, where as this is a more condensed feel.

  3. Yum. I’ll have to try this. Do you think you need brown rice flour specifically or could I use another type of flour?

  5. Ha, to answer both your questions :: No, and I’ve only eaten at an asian restaurant a few times, so I couldn’t even tell you my favorite dish lol

  6. Oooh what a cool method to prepare tofu…I have never done it before.

    I have tofu in the fridge so maybe this weekend I can get my fry on.

    For pressing the tofu do you have an actual press or do you wrap in a cloth/paper town and put some books on top?

    I am just curious which method is best 🙂

  8. I used a grill pan to “grill” my tofu the other night. It came out awesome BUT I did use a little bit of olive oil. I’ll have to try this method out because I love it when the outside is crispy and the inside is soft. YUM!

  10. I love kamut and I think I’d be a perfect (healthier) substitute for rice ^^ I never knew about the dry tofu cooking method… I actually used to bake it in a toaster over :PI’m guessing this will turn out similar

    • I’m guessing the toaster oven is like the regular oven? If so that will make a “fluffier” tofu than what this is. This remains more pressed.

  12. This looks so awesome! I love the faux fried rice! The flavors mixed in it sound so great and I love that you used kamut for the rice! How original!

  13. Ooo, I’ve never made dry-fried tofu. I think I could maybe be patient enough for this (mm, pepper)–but I’m pretty darn good and cranking up the heat and burning everything because HUNGER. And Thai curries are my absolute favorite Asian food. Spicy, creamy, rich, flavor, salt, veggies, oh yeah 😀

    • It does take patience – I just throw it on the stove while I’m chopping veggies so I can “forget” about it

  15. those kamut rice sound so interesting and nutritious too. actually, this whole meal looks facinating and i wish i had a spoon so i could dive in…lol

  16. I love love love nutty berry type grains. Sounds so, so yummy! Do you know if you can get them in the regular store? So much protein! I love the idea of dry frying though I’ve never personally tried it before.

  17. Dang that looks amazing! I miss tofu so badly. Darn allergies! I love anything loaded with veggies at Chinese restaurants. I NEVER liked eating fried rice out though, however now that Tony and I have come up with a loaded egg and veggie version, I’m a huge fan of eat that at home! Loaded with coconut aminos and Sriracha…YUM!

  18. I used to dryfry tofu slowly, slowly to crispiness so that my dad didn’t mind eating it as much in stirfries. One day I’ll try kamut!

    • Thank you! You always make me think of a way to sweeten recipes… I wonder of you could dry fry it cocoa-cinnamon toast-style?

  24. Dry-frying is the only way I like tofu…baking always seems to dry it out…I love having that crisp exterior but still getting the juiciness on the inside! And I LOVE Chinese 5 spice! I really need to use it more often. And I really need to try this faux fried rice. I don’t have any kamut but I DO have wheat berries! I’ve never cooked wheat berries before (yeah, I’ve actually had them for probably a year now and have been too intimidated to try them…paaaaaaaaaTHETIC!), but I LOVE the ones from the WF’s bar. So you don’t soak yours overnight? Do you cook them in a pot or a slow cooker?

    Favorite Asian dish: SUSHI!!!!! and if I’m at a buffet, I have to have at least ONE fried won-ton…mmmmmm!

    • Tee hee hee… juiciness on the inside.

      No berry-soaking. I can’t plan that far in advance! I can’t plan far enough in advance for that. 🙂 I did them in a pot – don’t have a slow cooker, but I bet it would be good.

      YESSSS to the sushi. I’m obsessed.

  28. This recipe looks fantastic, Laura! Being Asian, I thought I knew all there was to know about tofu..but you’ve proved me wrong! My mom always told me to cook them slow over med heat, but she DEF uses oil! Wait till I try this and tell her that’s she’s been WRONG all this time..hehe. She’d love that ;).
    And I’ve NEVER had kamut! The nutritional facts blow my mind! So impressive! I’m trying to incorporate different grains other than quinoa and brown rice. Great stuff!

    • Now I’m kinda excited to have gotten to tell you about a new tofu method! You must let me know if you try it out. 🙂

Trackbacks

  1. […] pizza, so I jumped off that bridge too.  I was going to make a socca crust, but realized that Kamut flour has less sodium.  I mixed 1/4 C with just enough water to form a batter and cooked it like a […]

  2. […] night is pizza night.  I’ve become addicted to making a “crust” out of Kamut flour (no sodium, relatively high protein).  I make it just like socca crust, adding […]

  3. […] my recipe this week, I made a gain salad of Kamut berries (see this post for more info on Kamut), edamame and figs.  Never one to eat a mild dish, I spiced this up with my […]

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