I loved this bento! The two kinds of berries were a perfect blend! The corn was tiny and delicious, and the two kinds of beans were so good. I couldn't tell the difference. The tofu was deliciously fried, real flavorful, and so good. The egg was so fresh. I love bento boxes!
- Mia
It was pretty rainy that day so we went to a close park and ate at the picnic table. Close enough that we could run home if it really started raining again.
Not a lot to do to prepare the fried tofu. Easy and so good:
- Use extra firm (or firm) tofu. Its easier to dry if its firm. I cut it in half on its side. This gives you two wide pieces that helps it drain better. Lay them flat over a towel, cover with another towel, and cover that with a cutting board. Put weights on the board to force it to drain for about 20 minuets to a half hour or so. You can use cans or a heavy pot for weights.
- After the tofu has drained, cut both pieces length wise again. Then cut each slab in fourths. This gives you 16 pieces to fry.
- Cover a plate with cornstarch and coat each side of the tofu.
- Get one egg and whip it in a bowl. One egg should cover the whole batch. Dip the cornstarch covered tofu in the egg, enough to coat the piece without too much excess.
- Put a pan on medium heat and add enough vegetable oil to your liking. You might like a lot or a little but it should be enough so that it will not just disappear.
- Cook for about 8-12 min on each side. Get it crispy but dont burn it. Do not be tempted to move it around as it fries. One flip for each side.
Thats a lot of words for a simple fried tofu, but I ruined a lot of tofu and this seemed to work really well.
- Chad
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