35 minutes
Crispy cubes of tofu are paired with bok choy or Swiss chard and a sauce of soy and molasses, featuring bold flavors of ginger, garlic, and chiles.
Tofu, drained, patted dry, and cut into cubes
0 oz
Cornstarch, for tossing tofu
tablespoons
Fine Sea Salt, for seasoning tofu
teaspoons
Grapeseed Oil, for frying tofu
0.25 fluid ounces
Unsalted Butter, melted
tablespoons
Shallots, finely sliced
0 oz
Garlic, minced
cloves
Fresh Ginger, grated
tablespoons
Green Serrano Chiles, thinly sliced
each
Red Chiles, thinly sliced
each
tablespoons
tablespoons
Black Pepper, ground
teaspoons
Bok Choy, stems and leaves separated, stems thinly sliced
0 oz
Swiss Chard, optional alternative to bok choy
oz
Scallions, cut into lengths
each
1. Prepare and Fry Tofu
Drain and pat the tofu dry, then cut it into bite-sized cubes. Toss the cubes in cornstarch and a sprinkle of fine sea salt for a coating. Heat enough grapeseed oil to cover the bottom of a 12-inch skillet until shimmering. Cook the tofu over high heat for about 5 minutes, turning occasionally, until golden brown and crisp. Set aside on paper towels to drain.
2. Cook Aromatics
In the same skillet, reduce heat slightly and melt the unsalted butter. Add the finely sliced shallots, minced garlic, grated fresh ginger, and thinly sliced green serrano and red chiles. Sauté for about 10 minutes, stirring often, until the shallots are soft and aromatic.
3. Whisk Together Sauce
Whisk together the soy sauce, molasses, and black pepper in a small bowl. Set aside for later use.
4. Cook Greens and Scallions
In the skillet with the cooked aromatics, add the bok choy stems and scallions. Cook for 2 to 3 minutes until the stems are just tender. Then, toss in the bok choy or Swiss chard leaves and stir together, allowing the leaves to wilt slightly.
5. Combine Tofu and Sauce with Greens
Return the crispy tofu to the skillet and pour over the soy-molasses sauce. Toss gently to coat the tofu and greens in the sauce. Serve hot.
Invest adequate time in pressing the tofu using a tofu press or a heavy object for at least 20–30 minutes to ensure maximum moisture removal for a crispy texture.
Use a well-heated cast-iron skillet or non-stick pan for even heat distribution and better browning without excessive sticking.
Fry the tofu in batches and check the oil temperature between batches to maintain consistent results and prevent steaming.
Use cornstarch or potato starch to coat the tofu and consider mixing in a small amount of rice flour or tapioca starch for additional crispiness.
Serve immediately after cooking for the fullest flavors and crispiest texture, arranging tofu crisps atop the greens for presentation.
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