Drain, then blot the tofu with paper towels, Cut it into 3/4-inch cubes. Heat the oil in a medium nonstick skillet over fairly high heat. Add the tofu and fry until golden. It takes several minutes to color, so let it cook undisturbed while you do something else, then come back and turn the pieces. While they should color, don't let them get dry and hard. Drain briefly on paper towels.
While the tofu is cooking, mix the soy sauce and sugar in a small bowl. Heat a wok or heavy skillet, add a tablespoon of the oil used to fry the tofu or fresh peanut oil, and swirl it around the wok. When hot, add the soy mixture, reduce the heat to medium, and add the tofu. Toss well, then simmer for 2 minutes. Add 3 tbs water and cook until sauce coats the tofu with a syrupy glaze. Turn off the heat. Let the tofu cool in the syrup for 10 minutes, then transfer to a serving dish.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 89 (39%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 7080.9mg||244 %|
|Potassium 495.1mg||13 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 14.5g|
|Protein 21.1g||30 %|
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Calories per serving: 228
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