Crispy Tofu with Garlic Soy Glaze

Name: Crispy Tofu with Garlic Soy Glaze
Cook time: 20 min
Yield: 4 servings
Ingredients: 450 g firm tofu pressed and cut into 2 cm cubes; 24 g cornstarch for coating the tofu; 2 g salt divided; 1 g black pepper for the tofu coating and greens; 20 ml neutral oil divided; 3 piece garlic cloves minced; 30 ml soy sauce divided; 15 ml rice vinegar for the glaze; 12 g honey for the glaze; 60 ml water for the glaze; 1 g red pepper flakes optional, for heat; 10 ml neutral oil divided; 300 g baby bok choy or other tender greens trimmed and halved lengthwise; 2 g salt divided; 15 ml soy sauce divided; 2 piece scallions thinly sliced; 8 g toasted sesame seeds for garnish

Crispy tofu is browned in a shallow layer of oil, then glazed briefly with garlic, soy sauce, rice vinegar, and a little honey. The side is served with quickly sautéed greens so the dish has crisp tofu, a glossy savory coating, and a fresh vegetal base.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

450 g firm tofu pressed and cut into 2 cm cubes
24 g cornstarch for coating the tofu
2 g salt divided
1 g black pepper for the tofu coating and greens
20 ml neutral oil divided
3 piece garlic cloves minced
30 ml soy sauce divided
15 ml rice vinegar for the glaze
12 g honey for the glaze
60 ml water for the glaze
1 g red pepper flakes optional, for heat
10 ml neutral oil divided
300 g baby bok choy or other tender greens trimmed and halved lengthwise
2 g salt divided
15 ml soy sauce divided
2 piece scallions thinly sliced
8 g toasted sesame seeds for garnish

Instructions

Pat the tofu very dry, then cut it into 2 cm cubes. In a bowl, toss the tofu with the cornstarch, 2 g salt, and black pepper until lightly coated on all sides. The cubes look evenly dusted but not clumped.
Heat 20 ml of the neutral oil in a 30 cm skillet over medium-high heat. Add the tofu in a single layer and pan-fry for 8 to 10 minutes, turning every few minutes, until the cubes are deeply golden and crisp on several sides. The tofu is crisp and releases easily from the pan.
While the tofu cooks, combine the garlic, 30 ml soy sauce, rice vinegar, honey, water, and red pepper flakes if using in a small bowl. The glaze is mixed and ready to pour.
Transfer the crisp tofu to a plate. Add the remaining 10 ml oil to the skillet, then add the baby bok choy with the remaining 2 g salt. Sauté for 2 to 3 minutes until the greens are just wilted and the stalks are tender-crisp. The greens are glossy, bright, and tender-crisp.
Pour the glaze into the skillet and simmer for 1 to 2 minutes, stirring, until slightly thickened. Return the tofu and any juices to the pan and toss just until coated and glossy, then add the scallions. The glaze lightly coats the tofu instead of pooling in the pan.
Serve the tofu over or alongside the sautéed greens and finish with toasted sesame seeds if using. The dish is ready when the tofu stays crisp at the edges and the glaze looks shiny.