Name: Tofu 65

Ingredients:

• 1 package extra-firm tofu
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil, divided
• 1/2 teaspoon black mustard seeds
• 2 whole dried Sichuan or Kashmiri red chiles
• 1 small red onion (6 ounces), cut into 1-inch cubes
• 1 (1-inch) piece fresh ginger, peeled and chopped (1 tablespoon)
• 2 garlic cloves, chopped
• 1/2 teaspoon Kashmiri red chile powder (may substitute Mexican or any other spicy red chile powder)
• 1/4 teaspoon ground turmeric
• 1 tablespoon low-sodium soy sauce
• 1/4 cup water
• 1/4 teaspoon granulated sugar
• Fine sea salt, if needed
• 1/4 cup chopped fresh cilantro stems and leaves

Instructions:

• Wrap the tofu in a clean dish towel and microwave on HIGH for 1 minute. Unwarp. Rewrap with a fresh towel, and repeat. (This gets rid of excess liquid faster than pressing.)
• Unwarp and slice the tofu into 1-inch cubes.
• In a large bowl, whisk together the cornstarch and 2 tablespoons of oil until smooth.
• Add the tofu and toss until thoroughly coated.
• In a large nonstick skillet over medium-high heat, heat 1 teaspoon of the remaining oil until shimmering.
• Add the tofu pieces carefully (they might splatter) and cook until golden brown and crispy on each side, 1 to 2 minutes per side.
• Transfer to a plate.
• Using the same skillet, leaving any tofu/cornstarch bits in it, still over medium-high heat, add the the remaining 2 teaspoons of oil to coat the skillet.
• Add the mustard seeds and red chiles.
• Cook until the popping of the mustard seeds subsides, about 30 seconds.
• Add the onion, ginger, and garlic, and cook, stirring until the onion softens and starts to become translucent, about 5 minutes.
• Stir in the chile powder and turmeric, then stir in the soy sauce and water.
• Cook just until incorporated, a few seconds.
• Add the sugar and tofu, and toss to coat thoroughly.
• Then turn off the heat.
• Taste and season with salt, if needed.
• Toss with cilantro.
• Serve hot with rice, noodles, or on top of greens.

Comments: 11/13/2021 I omitted the red chile powder and turmeric, and substituted yellow mustard seeds for black and one Ancho pepper for the Sichuan or Kashmiri chiles. I used fresh ginger, but powdered garlic. I cooked it in the regular sauce pan, rather than the nonstick skillet. The tofu was not very crispy and the mustard seeds spattered all over the stove.

Source: The Washington Post, November 3, 2021, page E4

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