Chinese Braised Tofu

Steps

1. 1
   Drain the tofu and slice it in half lengthwise. Flip the slabs and cut crosswise into approximately one-third to one-half inch thick squares. Press the tofu with a heavy object (such as a cookbook) to remove excess moisture.
2. 2
   Prepare aromatics: cut the white and light green parts of scallions into 1-inch pieces; slice scallion greens diagonally and soak in ice water to curl; finely chop garlic; finely chop ginger (unpeeled is fine if scrubbed well); slice red bell pepper.
3. 3
   Heat a few tablespoons of neutral oil in a large non-stick skillet over medium-high heat until shimmering. Carefully add the tofu squares and pan-fry for about 5–8 minutes until the first side is golden brown. Flip and cook the other side for 4–5 minutes until also golden. Transfer to a paper towel-lined plate to drain.
4. 4
   In a bowl, combine 3 tablespoons light soy sauce, 1 heaping tablespoon black vinegar, 2 tablespoons brown sugar, 1/2 teaspoon Sichuan chili flakes, 1/2 teaspoon five-spice powder, and 1/8 teaspoon white pepper to make the braising sauce. Shake well to combine when the tofu is nearly done frying.
5. 5
   In the same or another pan over medium-high heat, warm 1 tablespoon of chili oil. Add scallion pieces, ginger, and garlic and stir-fry for about 1 minute until fragrant. Add bell pepper and stir-fry for about 2 minutes until crisp-tender.
6. 6
   Pour the braising sauce into the pan with the aromatics. Simmer for about 5 minutes until slightly thickened. Meanwhile, whisk 1 tablespoon of cornstarch with 1/2 cup water to make a slurry.
7. 7
   Slowly pour the cornstarch slurry into the braising sauce and cook for 30–60 seconds, stirring gently, until the sauce becomes glossy and smooth.
8. 8
   Gently fold the fried tofu into the sauce, turning to coat all sides. Simmer gently for about 10 minutes until the tofu is well coated and the sauce adheres nicely.
9. 9
   Transfer to serving plates, drizzle with a small amount of toasted sesame oil, and garnish with sesame seeds and the curled scallion greens. Serve over rice.