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1
Lay the tofu block on its widest side on a cutting board over a towel.
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2
Lay two dinner plates on top of the tofu as a weight and let it drain for 10 minutes.
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3
Lift the plates, flip the tofu block, replace the plates and let drain for another 10 minutes.
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4
Repeat the process once more for each side.
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5
Your total draining time should be at or over 40 minutes.
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6
This draining makes the tofu hold together better and pop less in the hot oil.
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7
Set the tofu block on the long, narrow side and slice into four narrow cards.
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8
Stack the cards and cut them in half lengthwise, then crosswise into four rectangles.
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9
Cut the rectangles diagonally into triangles.
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10
This should give you 8 triangles per card, for a total of 32 triangles.
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11
Whisk together the soy sauce, sugar, lime juice and zest, fish sauce, crushed red pepper flakes, garlic, and ginger until the sugar is dissolved.
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12
Set aside.
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13
Pour the oil into a 12-inch non-stick skillet (or well-seasoned cast-iron skillet) over medium heat.
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14
Carefully and quickly arrange the tofu triangles in the hot oil.
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15
The combination of oil and tofu has a tendency to spit, so you need to be cautious.
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16
Work quickly, but dont throw the tofu or it will fall apart despite your best efforts.
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17
Fry the tofu, without moving it, for 4-5 minutes, or until it is golden brown on the underside.
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18
Use tongs or a spatula to flip all the tofu triangles.
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19
Turn the heat under the pan to high.
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20
Whisk the sauce one more time and pour over the hot tofu and pan.
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21
The sauce should bubble up and boil almost immediately.
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22
Gently toss the tofu to coat well.
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23
Continue cooking and tossing until the sauce is syrupy.
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24
This will take from 2-4 minutes.
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25
Serve tofu triangles immediately in the syrup.
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26
Garnish with chopped cilantro if you like.
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27
I prefer this over sweet brown rice, but it is also good over Calrose or sushi-type rice.
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28
I like it accompanied by stir-fried green vegetables of some sort, but use whatever you enjoy most.
