Deep Fired Tofu With Homemade Kimchi!

By Bibi's Little Kitchen
Contributed by Bibi Tang
Nutrition per serving    (USDA % daily values)
CAL
91
FAT
0%
CHOL
0%
SOD
5%
Uploaded by: Bibi's Little Kitchen

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Ingredients for 4 servings

Tofu:2 middle firm tofu

Potato Starch:some

Homemade kimchi:

cabbage: 2 cup

carrot:1/4 cup

salt: 3 tea spoon

white vinegar: 1 cup

sugar:1/4 cup

cold water: 2 cup

Garlic sauce:

shred garlic: 1/3 cup

sugar: 1 table spoon

soy sauce: 3 table spoon

water:2 table spoon

potato starch: 1/4 tea spoon

Preparation

1.

Slice the cabbage and cabbage.

2.

Put the cabbage,carrot and 1 big tea spoon salt into a snake bag and shake the bag for 20 seconds.

3.

Wash the cabbage and carrot with cold water.

4.

Prepare a container. Mix 1 cup white vinegar+:1/4 cup sugar+2 cup cold water and add the cabbage and carrot.

5.

Cover it and put it in a refrigerator over night.

6.

Slice tofu into 1.5 inch-thick rounds fritter with potato starch on the tofu and ready to deep fry.

7.

Deep fry the sliced tofu with 375 F heat.

8.

Making garlic sauce: Mix 1/3 cup sliced garlic+1 table spoon sugar+3 table spoon spoon soy sauce+:2 table spoon water. Put them in a sauce pan and boil it about 3 minutes. Thicken the sauce with potato starch and keep cooking it for 1 minute.

9.

Baste some garlic sauce on the top of the tofu and serve with homemade kimchi.

View instructions at
Bibi's Little Kitchen

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