How to Make Crispy Tofu (For Stir Fry)

seriouseats.com

Adam cooks things

1 ½ quarts vegetable or peanut oil

½ cup plus 2 teaspoons cornstarch, divided

½ cup all-purpose flour

½ teaspoon baking powder

Kosher salt

½ cup cold water

½ cup vodka

1 pound extra-firm tofu, cut into ½- by 2- by 1-inch slabs, carefully dried (see note)

1 pound broccoli, cut into 1-inch florets

¼ cup Shaoxing wine or dry sherry

¼ cup homemade or store-bought low-sodium vegetable stock

2 tablespoons soy sauce

1 tablespoon fermented black bean sauce

2 tablespoons sugar

1 tablespoon toasted sesame oil

2 (1-inch) segments lemon peel, plus 2 teaspoons lemon juice

4 cloves garlic, minced (about 4 teaspoons)

1 tablespoon minced or grated fresh ginger

6 scallions, white and light green parts only, finely chopped

2 tablespoons toasted sesame seeds, divided

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer