Braised Tofu

🥘 Ingredients

• extra-firm tofu 1
• Kosher
• neutral-flavored oil of choice 2-3 tbsp
• Chinese chili oil or Chinese chili crisp 1 tbsp
• scallions 4
• piece fresh ginger 1 inch
• garlic cloves 4
• thinly sliced red bell peppers 1 cup
• Chinese light soy sauce or regular soy sauce or tamari 3 tbsp
• organic brown sugar 2 tbsp
• Chinese black vinegar 1 tbsp
• Sichuan chili flakes or whole dried red chile pepper torn in half 1 tsp
• Chinese five spice powder ½ tsp
• white pepper 0.12 tsp
• water ½ cup
• cornstarch or arrowroot powder 1 tbsp
• Cooked white rice or cooked brown rice to serve 3-4
• A
• roasted white sesame seeds 1 tbsp

1. 1

   Gather: extra-firm tofu , Kosher salt, neutral-flavored oil of choice . For the aromatics: Chinese chili oil or Chinese chili crisp , scallions , piece fresh ginger , garlic cloves , thinly sliced red bell peppers . For the braising liquid: Chinese light soy sauce or regular soy sauce or tamari , organic brown sugar , Chinese black vinegar , Sichuan chili flakes or whole dried red chile pepper torn in half , Chinese five spice powder , white pepper . For the slurry: water , cornstarch or arrowroot powder . For the for serving: Cooked white rice or cooked brown rice to serve , A few drizzles of toasted sesame oil, roasted white sesame seeds .
2. 2

   Slice the tofu in half vertically. Gently press down on each slab with a towel to remove some water. Flip each slab around and slice crosswise into squares ⅓- to ½-inch ( timer cm) thick. Arrange tofu squares on a cutting board. Cover with a thin dish towel or a few paper towels. Cover with a cookbook to press.
3. 3

   While the tofu presses, slice the aromatics. Scallions: Slice on a bias into 1-inch (2.5 cm) pieces (thinly slice dark green tops on a bias and reserve for garnish). Ginger: Finely chop. Garlic: Finely chop.
4. 4

   Remove the towel from the tofu. If the tofu appears still wet, gently dab down on the squares with a dry towel. Sprinkle the top side of each tofu square with a bit of salt to season.
5. 5

   Cook the tofu. Heat a 12-inch (30 cm) nonstick frying pan over medium-high heat with the neutral oil for 2 minutes. Meanwhile, line the cutting board from step 1 with a few paper towels. Pile the tofu in a slotted spoon or spider tool. Carefully add the tofu to the hot oil, arranging it in a single layer. Move the tofu around in the oil to evenly coat and cook on one side for 5-8 minutes , or until golden brown on the bottom. Use a thin spatula to flip and cook for 4 to 5 minutes, until the other side is also golden brown. When the tofu is golden brown and crisp on both sides, transfer the squares to the towel-lined board to absorb excess oil. Sprinkle with a couple pinches of salt.
6. 6

   While the tofu cooks, combine the braising liquid ingredients together in a jar; seal and shake it up; or add to a bowl and whisk together.
7. 7

   Return the frying pan to the stove and wipe out excess oil. Add the 1 tbsp chili oil or oil from chili crisp (or neutral oil) and heat over medium-high. Once warm, add the scallion whites/greens, ginger, and garlic, and cook for 1-2 minutes , tossing frequently, until fragrant. Add the veggies and cook until crisp-tender, about 2 minutes, shaking the pan and stir-frying as you go.
8. 8

   Pour in the braising liquid. Bring to a boil, then simmer for 5 minutes , or until thickened a bit.
9. 9

   Meanwhile, make the slurry. Stir the cornstarch into the water and whisk well. After the 5 minutes, add the cornstarch slurry into the pan and whisk until it thickens a bit but not too much, 45 to 60 seconds.
10. 10

    Add the fried tofu into the sauce and use a silicone spatula to coat the tofu in the sauce. Reduce the heat to medium and simmer for 10 minutes , stirring occasionally, until the liquid has thickened into a sauce that sticks to the tofu. Take off the heat and cool for a few minutes.
11. 11

    Serve tofu over rice. Drizzle lightly with toasted sesame oil and garnish with sesame seeds and scallion greens.