Crispy Marinated Tofu

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

1 block (14 oz / 400 g) extra-firm or firm tofu

Optional 3 to 4 green onions, coarsely sliced to fill the marinade (*Footnote 1), reserve green parts for garnish

Vegetable oil for pan frying

subheading: Marinade:

⅓ cup soy sauce

¼ cup shaoxing wine (or dry sherry)

2 tablespoons sugar

3 tablespoons chili paste (or hot sauce you like) (*Footnote 2)

1 tablespoon hoisin sauce

1 teaspoon lemon juice

4 cloves garlic , grated

1 inch ginger , grated

subheading: Coating:

½ cup cornstarch

½ teaspoon salt Skip the salt if using doubanjiang in the marinade

½ teaspoon cumin

Directions at omnivorescookbook.com

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