crisoy tofuThis is a simple but tasty tofu dish that works well alone as a snack, or as part of a Asian-themed meal.

Crispy tofu in oyster sauce
Serves 4
199 calories
11 g
0 g
14 g
11 g
2 g
136 g
845 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 199
Calories from Fat 120
% Daily Value *
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 845mg
Total Carbohydrates 11g
Dietary Fiber 1g
Sugars 1g
Protein 11g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 1 package (14 oz. / 400 grams) extra firm tofu
  2. • 2 tablespoons all-purpose flour
  3. • 2 tablespoons cornstarch
  4. • 1 teaspoon salt
  5. • ¼ teaspoon pepper
  6. • 2 tablespoons sesame oil
  1. • 1 small shallot diced
  2. • 1 teaspoon peanut oil
  3. • 2 tablespoons oyster sauce
  4. • 1 ½ tablespoons water
  5. • ½ teaspoon sugar
  6. • 1 scallion diagonally sliced
  1. 1. Press the tofu to drain the liquid*
  2. 2. Cut the tofu in half on the height side (about 3/8”x 5” x 3.5”) and then cut again lengthwise making 20 equal 5” length strips.
  3. 3. Mix the flour, cornstarch, salt and pepper in a bowl and turn the tofu pieces in the flour mix.
  4. 4. Heat 1 tablespoon of sesame oil in a pan over medium heat until hot. Add the tofu to the pan in one layer (it may take two rounds to fry the whole package). Fry one side until browned and crisp, and then turn to fry the other side. Remove the fried tofu onto a paper towel-lined plate to absorb excess oil.
  5. 5. Arrange neatly stacked on a serving plate.
  1. 1. Heat peanut oil in a small pan on medium heat, and then sauté the shallots until browned.
  2. 2. Turn the heat to low and add the oyster sauce, water and sugar. Mix to make an even sauce. 3. Let the sauce simmer for another minute to thicken and pour it over the fried tofu. Sprinkle with scallions.
  1. *To drain the tofu, place some paper towels on a plate, put the tofu on top, and cover with another layer of paper towels. Press the tofu by putting another plate on top and weighting down with something, such as a heavy book. Press for at least 15 min.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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