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Chili-Garlic Glazed Tofu
Start to finish: 30 minutes
Servings: 4 to 6
This meat-free but flavor-packed skillet dish calls on a few Asian pantry staples. We coat cubes of extra-firm or firm tofu with cornstarch, then brown them in a skillet. The cornstarch creates a crust that crisps in hot oil, then a salty-sweet, umami-rich mix of soy sauce, chili-garlic sauce and sugar goes into the pan and cooks down to a glaze that clings deliciously to the tofu. This is great made with ginger or garlic—and is even better with both. Serve with steamed rice.
Ingredients
1/4 cup soy sauce (about 60 g)
1 to 2 tablespoons chili-garlic sauce (about 15 to 30 g)
3 1/2 teaspoons white sugar (about 14 g)
1/4 cup cornstarch (about 32 g)
Kosher salt and ground black pepper, to taste
Two 14-ounce containers extra-firm or firm tofu, drained, cut into 3/4-inch cubes and patted dry (about 794 g before draining)
4 tablespoons neutral oil, divided (about 56 g)
1 tablespoon finely grated fresh ginger (about 6 g) or 4 medium garlic cloves, finely grated (about 12 g) or both
Optional garnish: sliced scallions (about 15 g), chopped fresh cilantro (about 8 g), lime wedges, or a combination
Instructions
1. In a small bowl, stir together the soy sauce, chili-garlic sauce and sugar; set aside.
2. Add the cornstarch to a large bowl, then add the tofu and toss to coat, gently pressing to adhere.
3. In a 12-inch nonstick skillet over medium-high, heat 3 tablespoons oil until shimmering. Add the tofu, distributing it in an even layer, and cook without stirring until golden brown on the bottom, 4 to 6 minutes.
4. Stir, redistribute the tofu in an even layer and cook without stirring until the second sides are golden brown, 4 to 6 minutes.
5. Push the tofu to one side. To the clearing, add the remaining 1 tablespoon oil and the ginger; cook, stirring, until fragrant, about 30 seconds.
6. Add the soy mixture and cook, gently stirring the sauce into the tofu, until most of the sauce is absorbed, about 1 minute.
7. Off heat, taste and season with salt and pepper.
8. Garnish if desired with sliced scallions, chopped fresh cilantro, lime wedges, or a combination.
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