Mix up a marinade using:
1/2 C Soy
1/2 C Rice Vinegar
1/4 C Sweet Rice wine
1/2 an onion minced
1 inch piece of peeled ginger root, minced
T chili paste
T lime juice
Cut tofu into the shape and size you would like to bite.
Fry on both sides in a dry pan to remove water. This allows the tofu to suck up all the marinade in the next step.
Fry in batches to give them room and add to marinade as they come off the pan.
Fry up 20 minutes or a day later. Layer with steamed veg, cooked noodles and chopped nuts...even better the second day as a cold noodle salad! This has me practically licking the plate.
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