I must admit, I am not fond of Tokwa or Tofu. But I like this crispy
tofu recipe we got from Del Monte Kitchenomics.
3/4 k tofu
4 egg whites
2 C japanese bread crumbs
1/4 tsp salt
1/4 C white sugar
1/4 c mirin
6 TBSP Del Monte red cane vinegar
1/2 c light soy sauce
2/3 c water
2 stalks green onions chopped
Slice tofu into 1/4" thick rectangles. The recipe calls for 1/2"
thickness but I prefer it to be crispier so I sliced it thinner.
Beat egg whites with salt until soft peak stage. Dip tofu.
Dredge in bread crumbs and deep fry. Drain in paper towels.
For the dip, simmer together the first 5 ingredients for 5 minutes.
Cool. Add green onions before serving the crispy tofu. I didn't have
green onions so I got some dill from our garden for presentation.
You can also use broiled eggplants instead of tofu.