Chinese-Style Grilled Tofu
Ingredients
- 500 gfirm tofu (pressed and cubed)
- 30 gCorn starch (for coating)
- 2 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced into rounds)
- 4 tbspsoy sauce (for the sauce)
- 1 tbspRice vinegar
- 1 tbspBrown sugar
- 1 tbspSesame oil (for finishing)
- 2 tbspPeanut oil (for cooking)
- 1 pcHot chili pepper (seeded and sliced)
- 20 gFresh ginger (grated)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. To restore crispiness, reheat for 2 minutes in a very hot pan without adding fat.
