Crispy Tofu with Soy Dipping Sauce

Name: Crispy Tofu with Soy Dipping Sauce
Cook time: 15 min
Yield: 4 servings
Ingredients: 454 g extra-firm tofu drained and cut into 2 cm cubes; 1 g fine salt divided; 30 g cornstarch for coating; 45 ml soy sauce for dipping sauce; 30 ml water for dipping sauce; 15 ml rice vinegar for dipping sauce; 6 g granulated sugar for dipping sauce; 10 g fresh ginger finely grated; 1 clove garlic finely grated or minced; 5 ml toasted sesame oil for dipping sauce; 2 g fine salt divided; 1 piece scallion thinly sliced; 45 ml neutral oil divided; 12 g sesame seeds toasted if desired

Tofu is pressed, coated in cornstarch, and pan-fried until crisp outside and tender inside. It is served with a concentrated soy dipping sauce finished with sesame oil, rice vinegar, ginger, and scallion. Sesame seeds add a nutty finish.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

454 g extra-firm tofu drained and cut into 2 cm cubes
1 g fine salt divided
30 g cornstarch for coating
45 ml soy sauce for dipping sauce
30 ml water for dipping sauce
15 ml rice vinegar for dipping sauce
6 g granulated sugar for dipping sauce
10 g fresh ginger finely grated
1 clove garlic finely grated or minced
5 ml toasted sesame oil for dipping sauce
2 g fine salt divided
1 piece scallion thinly sliced
45 ml neutral oil divided
12 g sesame seeds toasted if desired

Instructions

Press the tofu between paper towels or a clean kitchen towel with a plate or tray on top for 10 minutes. Cut into 2 cm cubes and pat dry again. Toss the tofu with 1 g of the salt in a bowl, then sprinkle with the cornstarch and turn gently until evenly coated. The tofu feels drier and is lightly dusted all over without wet patches.
Whisk the soy sauce, water, rice vinegar, sugar, ginger, garlic, sesame oil, and the remaining 2 g salt in a small bowl until the sugar dissolves. Stir in half the scallion. Set aside the remaining scallion for garnish. The sauce is smooth, aromatic, and tastes salty-sweet with a clear ginger note.
Heat 30 ml of the neutral oil in a 30 cm skillet over medium-high heat until it shimmers. Add the tofu in a single layer and fry, turning occasionally, until crisp and deep golden on most sides, 8 to 10 minutes. Work in two batches if the pan is crowded, using the remaining 15 ml oil for the second batch. The tofu is crunchy outside and pale-gold to deep-gold, with hot steam escaping when a cube is split open.
Transfer the tofu to a serving platter. If any oil remains in the skillet, leave about 1 teaspoon; pour in the dipping sauce and warm it just until it bubbles around the edges, 30 to 60 seconds, then immediately spoon it over or alongside the tofu. Sprinkle with the sesame seeds and the remaining scallion. The sauce is warm and lightly thickened from brief heating, and the tofu stays crisp at the edges.