The Chew: Fried Tofu With Jicama Slaw Recipe

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The Chew: Fried Tofu With Jicama Slaw

The hosts of The Chew were thrilled to be back in Orlando, Florida for the International Food and Wine Festival. Michael Symon was the first chef to step into the temporary kitchen, to prepare a dish fitting of the “Adventurous Eats” theme. He was challenged to make a meal with his “arch nemesis” tofu, and in true Iron Chef fashion, he did just that! He turned tofu, a difficult, somewhat flavorless ingredient, into a remarkably tasty dish! His Fried Tofu with Jicama Slaw is worth making at home for your family to enjoy!

Just click next page to get the recipe.

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The Chew: Fried Tofu With Jicama Slaw Recipe Ingredients

The Chew: Fried Tofu With Jicama Slaw Recipe

Michael Symon’s Fried Tofu with Jicama Slaw is just the unique crunchy dish you’d never expect to enjoy, but certainly will! (twohungrydudes / Flickr)

For the Caramel Fish Sauce:

  • 1/2 C water
  • 2 pieces star anise
  • 1 dried hot Thai red chili
  • 1 C sugar
  • 2 shallots – peeled, sliced thin
  • 1 cinnamon stick
  • 1/4 C fish sauce

For the Tofu:

  • 1 lb firm tofu – sliced in half width-wise, sliced 1/2-inch thick, drained
  • kosher salt and freshly ground black pepper
  • canola or peanut oil – for frying
  • 1 C cornstarch

For the Jicama Slaw:

  • 1/4 C rice vinegar
  • 1 C jicama – peeled, julienned
  • 1 C carrot – peeled, julienned
  • 1/3 C mint – torn
  • kosher salt and freshly ground black pepper
  • 1/4 C lime juice
  • 3 tbsp toasted sesame oil
  • 1 C daikon – peeled, julienned
  • 1/3 C cilantro – torn
  • 1/2 C roasted salted peanuts – roughly chopped

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The Chew: Fried Tofu With Jicama Slaw Recipe Directions

For the Caramel Fish Sauce:

  1. In a medium saucepan over high heat, add water and sugar and bring to a boil without stirring
  2. Gently swirl the pot and cook until it becomes a deep amber color, approximately 10-12 minutes
  3. Remove from the heat and add the shallots, cinnamon, star anise, dried chili, and fish sauce, whisking constantly
  4. Let the sauce cool completely, then strain through a fine mesh sieve
  5. Toss the spices

For the Tofu:

  1. On a cutting board, put the slices of tofu and top with paper towels
  2. Put a dish on top to squeeze some of the moisture out
  3. In a large saute pan over medium-high heat, add 1/2-inch oil
  4. In a small baking dish, add the cornstarch and season with salt and pepper
  5. Season the tofu with salt and pepper, then dredge it in the cornstarch mixture, shaking to remove any excess
  6. Add the tofu to the pan in a single layer then cook until golden brown and crispy on both sides
  7. Remove to a platter

For the Jicama Slaw:

  1. In a large bowl, add the rice vinegar, lime juice, and sesame oil, then whisk
  2. Season with salt and pepper
  3. Add the daikon, jicama, mint, cilantro, and peanuts, then toss

To Serve:

  1. Place the tofu on a platter with the slaw on the side
  2. Top the tofu with the caramel fish sauce
  3. Use the rest of the fish sauce on the side for dipping

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