Soy-Glazed Tofu with Crisped Rice

1. Prepare the Tofu

Drain the tofu and slice it into even pieces. Press the slices gently with paper towels to remove excess moisture.

2. Make the Vegetable Slaw

In a large bowl, toss the crunchy vegetables with 2 tablespoons of rice vinegar, toasted sesame oil, and half of the scallions. Season with salt and pepper to taste.

3. Crisp the Rice

Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Add the cooled rice, spreading it evenly, and allow it to cook undisturbed for about 5 minutes until it turns golden brown and crisp on one side. Flip the rice carefully and repeat for another 5 minutes, ensuring all sides are crispy.

4. Cook the Tofu

Lightly dust the tofu slices with cornstarch. In the same frying pan, heat a little more vegetable oil and add the tofu slices. Cook them for 8 to 10 minutes, turning occasionally, until they are browned and crisp on all sides.

5. Make the Glaze and Coat Tofu

In the same pan, sauté the minced garlic and ginger until fragrant. Add the black vinegar, remaining rice vinegar, soy sauce, and brown sugar. Cook the mixture for about 5 minutes until it has reduced and thickened, forming a glossy glaze. Pour the glaze over the crispy tofu, ensuring each piece is well-coated.

6. Serve the Dish

Serve the tofu on a bed of the vibrant vegetable slaw, garnished with the remaining scallions and toasted sesame seeds. Add a drizzle of crispy chili oil or a dash of sriracha for a spicy kick if desired.