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1
* About an hour before cooking, drain the tofu and put it back in the refrigerator. This will allow more water inside the tofu to drain and allow for easier frying. Discard any extra water.
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2
* Slice the tofu in half and slice the halves into 1/4 inch thick pieces. Sprinkle a little salt and pepper and set aside.
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3
* Slice the zucchini into 1/4 inch disks, sprinkle some salt and pepper and set aside.
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4
* In a shallow bowl, add two eggs, water, chopped scallion, some salt and pepper (about 1/4 teaspoon each) and mix well. Set aside.
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5
* In a shallow container, add the all purpose flour and the potato (or cornstarch) flour, some salt and mix. Set aside.
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6
* Add 2 tablespoon oil to large frying pan on medium to medium low heat.
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7
* Using one hand, dredge the zucchini slices in the flour mixture, dip in egg mixture and add to the frying pan. Fill the pan, but don't crowd the pan. Fry until the bottom side is golden brown (1-2 minutes) and flip. Fry until the other side is golden and set aside on a plate lined with paper towel. Repeat until all the zucchini slices are fried. Add more oil as needed.
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8
* Wipe the fry pan with a paper towel to remove any burned pieces and repeat the above steps (heat more oil and then dredge the tofu in the flour mixture, then in the egg mixture, then fry) for the tofu.
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9
* This can made ahead of time. The crispness is lost as the dish cools, but can be quickly reheated or served at room temperature with or without dipping sauce.
