Chinese Sizzling Tofu in Savory Sauce
Ingredientsfor 2
240
Cal
14g
Protein
16g
Carbs
14g
Fat
- 12 blocks (14 oz each) firm tofu
- 23 tablespoons cornstarch
- 3Oil for frying
- 44 cloves garlic, minced
- 51-inch piece ginger, minced
- 62 tablespoons soy sauce
- 71 tablespoon oyster sauce (or vegetarian oyster sauce)
- 81 tablespoon dark soy sauce
- 91 teaspoon sesame oil
- 101 teaspoon sugar
- 111/2 cup vegetable broth
- 121 teaspoon cornstarch dissolved in 2 tablespoons water
- 132 green onions, sliced
- 141 red chili, sliced
Instructions
- 1
Press tofu between paper towels with a weight for 20 minutes. Cut each block into 8 triangular pieces by cutting the block in half horizontally, then each half into 8 triangles. Pat very dry again.
- 2
Dust tofu pieces in cornstarch, shaking off excess. Heat 1 inch of oil in a skillet to 375°F. Fry tofu in batches for 3–4 minutes until deeply golden and crispy with a thin, crackly crust. Drain on a rack.
- 3
In the now-mostly-empty pan with 1 tablespoon remaining oil, sauté garlic and ginger 30 seconds. Add soy sauce, oyster sauce, dark soy sauce, sesame oil, and sugar. Add broth and bring to a simmer.
- 4
Add cornstarch slurry and stir until sauce thickens to coat a spoon. Add fried tofu and toss gently to coat without breaking the crispy crust.
- 5
Serve on a hot sizzling plate if available, topped with green onions and chili. The dramatic sizzle when the tofu hits the hot plate is part of the presentation. Eat immediately while the crust is still crackly.