Crispy Sichuan-Glazed Freeze-Thaw Tofu
25min
12min
4
240
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Chef's Note
Tearing the tofu instead of slicing it creates irregular pockets and rough surfaces that perfectly catch the cornstarch coating. Because freezing has already re-engineered the interior into a soy sponge, it will absorb the savory Sichuan glaze instantly all the way to the core.
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Ingredients
1 block (14 oz) Firm tofu (previously frozen and thawed)
3 tbsp Cornstarch
3 tbsp Low-sodium soy sauce
1.5 tbsp Chili garlic sauce (or Doubanjiang)
2 tbsp Maple syrup or brown sugar
1 tbsp Rice vinegar
1 tsp Toasted sesame oil
3 cloves Garlic, minced
1 tbsp Fresh ginger, grated
2 tbsp Vegetable oil (for pan-frying)
2 stalks Green onions, thinly sliced
1 tsp Toasted sesame seeds
Instructions
- 1
Take the completely thawed tofu block and place it between your palms. Gently squeeze to press out the water. Notice how it acts like a sponge, releasing almost all its moisture without crumbling.
- 2
Instead of using a knife, tear the pressed tofu into rustic, bite-sized 1-inch chunks. Tearing creates jagged, irregular edges that catch the cornstarch coating and glaze much better than smooth, knife-cut surfaces.
- 3
In a medium bowl, toss the torn tofu chunks with cornstarch until every piece is lightly and evenly coated.
- 4
In a separate small bowl, whisk together the soy sauce, chili garlic sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger to prepare the glaze.
- 5
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the tofu chunks in a single layer, leaving space between them.
- 6
Pan-fry the tofu for 8 to 10 minutes, turning occasionally, until all sides are crispy and golden brown.
- 7
Pour the glaze directly over the crispy tofu in the skillet. Stir-fry rapidly for 1 to 2 minutes. The porous, spongy structure of the freeze-thaw tofu will immediately drink up the glaze while the exterior remains crisp.
- 8
Remove from the heat. Garnish with sliced green onions and toasted sesame seeds. Serve hot alongside steamed jasmine rice and broccoli.
Nutrition Information (per serving)
240
11g
18g
13g
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