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By Jenny Rosenstrach, Dinner: A Love Story
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Weeknight Crispy Tofu

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Please do not skip over this one if you’re “not a tofu person.” That was me for the longest time! The key to my conversion was perfecting crispy tofu. And by crispy, I mean a lot of things: I can get a good golden-brown edge on my tofu when I toss 1/2-inch cubes in soy sauce, cornstarch, and oil and bake at 425° for 20 minutes. Or even from a good pan-sear if there’s a hot pan and enough oil. But the holy grail of crispy tofu, for my kids at least, is golden-fried, like you see here in Hsiao-Ching Chou’s simple Seared Tofu with Baby Bok Choy, which calls for dredging the soy-sauce-drizzled tofu in corn starch before frying. This method is not new to me (or probably you) but I realized something that I probably should’ve realized a long time ago: The cut of the tofu makes a big difference when you’re dredging. For starters, I’d do anything to minimize touching squeaky-dry corn starch (insert shivering gif here) so the larger the piece, the fewer the pieces to dredge. Next the size of Hsiao-Ching’s triangle cut is just right — large enough to minimize the dredge work, but small enough to still maintain its crispy-chewiness when cooked.

Anyway, I loved the recipe (which went out in Monday’s newsletter) and there are many many more where it came from in Hsiao-Ching’s new book, Vegetarian Chinese Soul Food. Please consider checking it out.

Subscribe to my substack to get the recipe and to get all my updates delivered straight to your inbox.

The post Weeknight Crispy Tofu appeared first on Dinner: A Love Story.


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