20 minutes
This recipe guides you to crisp, golden perfection with tofu. Topped with a savory sauce and tangy pickled greens, every bite is a delightful balance of flavors.
tablespoons
Hot Water
tablespoons
teaspoons
teaspoons
teaspoons
Medium-Firm Tofu
0 oz
tablespoons
cups
tablespoons
Pickled Mustard Greens
tablespoons
sprigs
Red Chile, seeded and thinly sliced
each
1. Prepare the Sauce
In a small bowl, stir together the soy sauce, hot water, sugar, toasted sesame oil, and ground white pepper until the sugar dissolves. Set this aside.
2. Prepare the Tofu
Halve the tofu lengthwise and cut each half into six equal slices. Bring a pot of water to a rapid boil, add the kosher salt, and submerge the tofu slices for about three minutes. Transfer the tofu to a tea towel and blot dry.
3. Coat the Tofu
Place the potato starch in a shallow bowl or plate. Dip each tofu slice into the starch, ensuring an even coating all around.
4. Fry the Tofu
Heat a skillet or wok over medium-high heat and add the vegetable oil. Once the oil is shimmering, carefully lay the coated tofu slices in the hot oil. Fry undisturbed for about four minutes on each side until golden and crispy.
5. Assemble the Dish
Remove the tofu from the skillet and arrange in a shallow serving dish. Spoon the pickled greens over the tofu, scatter the cilantro, and add the thinly sliced red chile. Pour the prepared sauce over the tofu and garnishes.
Opt for extra-firm tofu and press it for at least 30 minutes to remove excess water for a crispier exterior.
Heat your pan over medium-high heat with a high smoke point oil and avoid overcrowding the pan for a uniform sear.
Use a combination of soy sauce, mirin, rice vinegar, and sesame oil in your sauce for rich umami depth.
Infuse flavor into the tofu with a quick marinade, incorporating aromatics like garlic, ginger, or lemongrass.
Pickle the greens early or the day before to allow flavors to develop, complementing the savory tofu.
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