Name: Tofu 65
- 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
Yield: 2 to 4 servings
- 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
- 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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