Crying Tiger with Tofu (Tiger Cry)

Instructions

1. Press the tofu: Place the slices of tofu on a plate with a paper towel between each slice. Balance a salad plate on top to squeeze the liquid out of the tofu. Let it sit like that until time to fry. Just before frying, slice tofu into 1-inch cubes.
2. Sushi rice: In a lidded pot, bring rinsed rice and 2 cups water to a boil over high heat. Immediately when steam escapes from the lid, remove from heat for 5 minutes. After 5 minutes, return to the burner and simmer on low heat until the water is absorbed, about 10 minutes. Once cooked, remove from heat and gently stir in 2 tablespoons mirin.
3. Get the oil ready: Heat one cup vegetable oil in a skillet over medium heat. The oil should not smoke but should be hot enough that the tofu sizzles when you put it in.
4. Setup 3 bowls for breading the tofu: 1st bowl: 1 cup flour seasoned with 1 teaspoon salt and 1 teaspoon pepper. 2nd bowl: two eggs whisked together with 1 tablespoon water and a pinch of salt. 3rd bowl: 1 cup panko breadcrumbs seasoned with 1 teaspoon salt and 1 teaspoon pepper.
5. Bread the tofu: Dip tofu cube into flour and shake off excess. Dip tofu cube into the egg, gently shake off the excess. Spoon the panko bread crumbs onto the tofu cube. Do not submerge tofu cube into bread crumbs as they will become soggy and will later not stick. Place tofu straight into hot oil and cook until breadcrumbs are golden brown, turning once. Once breadcrumbs are golden brown, remove from oil and place onto a paper towel lined plate.
6. To serve: Arrange the rice on one side of the plate. Arrange the tofu next to the rice, and top with the Thai basil and Nam Jim.