Crispy tofu paired with tender yet crisp vegetables and a savory Chinese stir fry sauce. Tofu is previously frozen and thawed to create a spongy texture that absorbs more flavor, then sliced into thin rectangles, coated in spices and cornstarch, and pan-fried until golden and crispy.
bell peppersrecipe recommends half yellow and half red for color1
garlic
ginger
soy saucelight soy sauce; use tamari if gluten-free1½ tbsp
rice vinegar1½ tbsp
hoisin sauce
2 tbsp
Shaoxing wine2 tbsp
chili garlic saucestart with 1 tbsp; creator uses 2 tbsp for more spice1 tbsp
brown sugar1 tbsp
vegetable broth or water3 tbsp
kosher saltfor tofu coating½ tsp
white pepperfor tofu coating½ tsp
garlic powderfor tofu coating½ tsp
Chinese five spice powderfor tofu coating, heaping measure¼ tsp
cornstarchfor tofu coating; or use arrowroot powder3 tbsp
cornstarchfor slurry1 tsp
cold waterfor slurry1 tbsp
toasted sesame oil2 tsp
sesame seedspre-roasted2 tsp
cilantrochopped, includes leaves and tender stems¾ cups
neutral oilhigh-heat neutral oil for frying tofu and stir frying
cooked ricefor serving
Steps
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1
Prep the vegetables. Snap peas need no cutting. Remove the core from bell peppers and slice them thinly. Use about a pound of vegetables total, or substitute with your preferred vegetables if desired.
2
Chop the garlic and ginger roughly without mincing too finely, to prevent them from burning in the wok. Leave the ginger skin on if you prefer.
3
Make the stir fry sauce by combining 1.5 tbsp soy sauce, 1.5 tbsp rice vinegar, 2 tbsp hoisin sauce, 2 tbsp Shaoxing wine, 1-2 tbsp chili garlic sauce to taste, 1 tbsp brown sugar, and 3 tbsp vegetable broth or water in a bowl. Shake well to mix. The sauce can be made ahead and refrigerated for up to a week.
4
Prepare the tofu: use previously frozen and thawed tofu for a spongy texture. Press the tofu for at least 10 minutes to remove excess water, which allows it to absorb more flavor and crisp better.
5
Cut the pressed tofu lengthwise into two slabs, then lay flat and slice into thin rectangles about one-third of an inch thick.
6
Coat the tofu slices. Mix together 0.5 tsp kosher salt, 0.5 tsp white pepper, 0.5 tsp garlic powder, a heaping 0.25 tsp Chinese five spice powder, and 3 tbsp cornstarch. Gently toss the tofu slices in this mixture until evenly coated.
7
Make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp cold water and set aside. This will be added near the end to thicken and gloss the sauce.
8
Cook rice to serve alongside the stir fry. At the same time, chop the cilantro (including leaves and tender stems) until you have about three-quarters of a cup.
9
Heat a wok or large frying pan over medium-high heat until dry and you see light wisps of smoke, then add oil. This prevents sticking.
10
Add the coated tofu slices and fry until golden brown with a nice char. If using a wok, shake the pan occasionally to help with even cooking. Once done, transfer to paper towels to absorb excess oil.
11
Wipe out the wok with a paper towel. Heat it again over medium-high until wisps of smoke appear, then add oil.
12
Add the ginger and garlic, stirring frequently for 20-30 seconds to prevent burning.
13
Add the prepared vegetables. If using sturdier vegetables like broccoli or carrots, add them first for a minute or two, then add tender vegetables like snap peas and bell peppers.
14
Pour in the prepared sauce and cook for about 2 to 2.5 minutes until bubbling.
15
Stir the cornstarch slurry (the cornstarch will have settled) and add it to the pan. The sauce will thicken quickly into a glossy, gorgeous texture.
16
Turn off the heat. Add the fried tofu back into the pan and gently toss to combine.
17
Drizzle about 2 tsp toasted sesame oil over the top, sprinkle with 2 tsp pre-roasted sesame seeds, and top with the chopped cilantro.
18
Serve over cooked rice. The tofu should remain crispy, and the sauce should have a complex balance of spicy, savory, sweet, and tangy flavors.
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