Crispy Sesame Tofu

Method8 steps · about 25 min

1. 1

   Step 1: Pat the 16 oz extra firm tofu dry and cut it into ½-inch pieces. Put it in a large zip-top bag with the 2 tbsp marinade soy sauce. Gently turn the bag to coat the tofu and marinate for 10–15 minutes in the refrigerator while preparing the other ingredients.

   Marinate tofu in the refrigerator · 15 minUses 16 oz (about 450 g; 1 block) extra firm tofu, patted dry and cut into ½-inch pieces · 2 tbsp soy sauce for marinating tofu

2. 2

   Step 2: Slightly open the bag from step 1 without letting the tofu fall out. Drain and discard all the free marinade liquid. Add the 1 tbsp coating peanut oil, then the 4 tbsp coating cornstarch a tablespoon at a time, gently tossing to coat. Uneven coating is acceptable.

   Uses All the marinated tofu from step 1; drain and discard free liquid before coating · 1 tbsp peanut oil for coating tofu · 4 tbsp cornstarch for coating tofu

   
3. 3

   Step 3: Mix the complete sauce in a bowl: ½ cup chicken broth, the separate 2 tbsp sauce soy sauce, 2 tbsp Chinkiang vinegar, 1 tbsp Shaoxing wine, 4 tbsp sugar, 2 tsp sesame oil, 1 tbsp sauce cornstarch and 1 tbsp toasted sesame seeds. Set aside.

   Uses ½ cup chicken broth · 2 tbsp soy sauce for the sauce · 2 tbsp Chinkiang vinegar · 1 tbsp Shaoxing wine · 4 tbsp sugar · 2 tsp sesame oil · 1 tbsp cornstarch for the sauce · 1 tbsp toasted sesame seeds

4. 4

   Step 4: Heat the separate ¼ cup frying peanut oil in a large skillet over medium-high heat, coating the bottom. Add all the coated tofu from step 2 in a single layer.

   Uses ¼ cup peanut oil for pan frying · All the drained, oil-and-cornstarch-coated tofu from step 2

5. 5

   Step 5: Reduce to medium and cook the tofu from step 4 until the underside is golden, about 4–5 minutes. In a nonstick pan, gently separate touching pieces with chopsticks; in cast iron or carbon steel, wait until the bottom is fully cooked and releases before moving or flipping. Flip and brown the other side for another 3–4 minutes. Transfer all the golden, cooked tofu to a plate and reduce to low heat; the coating firms briefly while you prepare the sauce. Keep the actual residual pan oil for step 6.

   Brown tofu — first side only · 5 minUses All the coated tofu in the frying pan from step 4 · Actual frying oil already in the pan from step 4

   
6. 6

   Step 6: Keep 1–2 tbsp of the actual residual frying oil from step 5, carefully wiping off excess if necessary. Add all 2 minced garlic cloves and the cooking portion of the 2 sliced green onions, reserving some onion slices from that same stock for garnish. Turn to medium and stir a few times until fragrant; this retained oil is not another full dose of coating, sesame or frying oil.

   Uses Keep 1–2 tbsp actual residual frying oil from step 5 · 2 garlic cloves, minced · Cooking portion of the same 2 sliced green onions; reserve some for garnish

   
7. 7

   Step 7: Re-stir all the sauce from step 3 to disperse its cornstarch. Pour it into all the aromatics and retained pan oil from step 6, then stir and cook until thickened.

   Uses All the mixed sauce from step 3 · All the garlic, cooking onion slices and retained oil from step 6

   
8. 8

   Step 8: Return all the cooked tofu from step 5 to all the thickened sauce and aromatics from step 7. Stir for about 30 seconds to coat and heat through. Transfer to a plate, garnish with the reserved slices from the same 2 green onions, and serve promptly as 2–4 portions, with ready cooked rice if desired. Refrigerate leftovers in a shallow covered container within 2 hours and use within 3 days; reheat in a pan until hot throughout.

   Coat tofu in the sesame sauce · 1 minUses All the cooked tofu from step 5 · All the thickened sauce and aromatics from step 7 · Reserved garnish slices from the same 2 green onions · Ready cooked rice, as desired for serving (optional)