Chinese-Style Grilled Tofu

Golden, crispy tofu cubes coated in a thick, glossy brown sauce. The aroma of toasted sesame oil and seared garlic fills the air as the pan sizzles.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 344
• Protein: 21 g
• Carbs: 18 g
• Fat: 21 g

Ingredients

• 500 g firm tofu ( pressed and cubed )
• 30 g Corn starch ( for coating )
• 2 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced into rounds )
• 4 tbsp soy sauce ( for the sauce )
• 1 tbsp Rice vinegar
• 1 tbsp Brown sugar
• 1 tbsp Sesame oil ( for finishing )
• 2 tbsp Peanut oil ( for cooking )
• 1 piece Hot chili pepper optional ( seeded and sliced )
• 20 g Fresh ginger ( grated )

Instructions

1. Pressing the tofu

   Wrap the tofu in a clean cloth and place a weight on top for 15 minutes. The tofu must lose its water to allow for clean browning and a firm texture.

2. Cutting and coating

   Cut the tofu into 2 cm cubes. Place them in a bowl with cornstarch and shake so that each side is covered with a thin, dry white film.

3. Searing in the pan

   Heat peanut oil in a large pan. Place the cubes without touching. Let them brown without stirring until a stiff crust forms, then flip them.

4. Glazing

   Add garlic, chili, and ginger. Pour in the soy sauce, vinegar, and sugar mixture. The sauce should boil, reduce, and coat the tofu cubes in a glossy varnish.

Chef's tips

• Don't move the tofu cubes too early; let the Maillard reaction create a solid crust.
• The sauce is ready when it coats the back of a spoon and becomes syrupy.

Storage

Keeps for 2 days in the refrigerator. To restore crispiness, reheat for 2 minutes in a very hot pan without adding fat.