Crispy Tofu with Sweet-and-Sour Sauce

1. Press the Tofu

Wrap the firm tofu in a clean tea towel, set it on a cutting board, and place a heavy pan or cans on top for 30 minutes to press out the moisture.

2. Prepare the Zucchini

Cut the zucchini into fry-shaped spears and sprinkle them with salt to draw out excess water and enhance their flavor.

3. Make the Sweet-and-Sour Sauce

In a small dish, stir together the apricot preserves, rice vinegar, soy sauce, red pepper flakes, and onion powder to create the sweet-and-sour sauce.

4. Season and Coat the Tofu

Cut the pressed tofu into your preferred size, season with a mix of salt and onion powder, then coat in a blend of potato starch and a bit more salt.

5. Fry the Tofu

Heat the neutral oil in a skillet over medium-high heat and fry the tofu until each piece is light golden brown and crispy.

6. Assemble and Serve

Arrange the crispy tofu and zucchini on a platter and drizzle or serve the sweet-and-sour sauce alongside.