{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6615eeeedd3b8b0017356291/67e7600a735649420e3016ff?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Crunchy Fried Tofu","description":"<p>Got fussy kids?</p><p><br></p><p>I FEEL YOUR PAIN!</p><p><br></p><p>Mine don't eat a huge variation of foods and I get tired of spinning the existing recipes 'round and 'round and around again... </p><p><br></p><p>The new thing they *might* actually try? </p><p><br></p><p>CRUNCHY TOFU</p><p>Silken tofu</p><p>rice flour</p><p>deep-frying oil</p><p>Tsuyu sauce for serving</p><p><br></p><p>Pre-heat the oil. (I use about 1.5 cups of vegetable oil in my smallest saucepan.) Dust the dried-off tofu in plentiful rice flour. Shake off the excess. Have a rack or draining towel standing by and some good tongs. </p><p>Gently lower the tofu squares into the hot oil. If needed, turn the tofu halfway through cooking to ensure all sides are cooked.</p><p>Fry for about 4 minutes.</p><p>Serve with Japanese udon sauce, or Tsuyu sauce, diluted about 1:4. Garnish with snipped chives, or finely grated ginger/daikon or (in my kids' case) nothing at all!</p>","author_name":"Yumi Stynes"}