My relationship with tofu has changed over the years. As a child, tofu was something typically around the house and I grew to not be too fond of it. While I still do not use tofu on a regular basis, it is something I now typically keep on-hand for a light and quick meal, especially if I have some fresh vegetables that I need to use before they spoil. I also enjoy Miso Soup with silken tofu, so keep that around as well.
While I used half a white onions and a red bell pepper for this recipe, various other things may be substituted or added. Reducing the amount of white onion and adding some scallion whites cut in about 2in sections and the greens sliced thinly and sprinkled on top for serving, (such as in the picture), add a little more color and different flavors. The red bell peppers can be a little sweet and may be substituted with a small squash or zucchini cut into quarters, (or any other vegetables you may have on hand).
The important part of this recipe to me is getting the tofu to have a that has a crispy outside along with a tender interior, but without the “blandness” of the interior overpowering the bite. Based on my testing, any slices of tofu less than 1/2in thick will result in it being rubbery throughout. I have found 1/2in to be a perfect size to produce tofu that works for me and my palate. Additional seasonings may also be added when frying the tofu, although I would not add additional salt at this point as the tofu was already boiled with salt and the later vegetables and sauce will contribute to the salt levels.
Timings
Prep: 15 minutes
Cook: 30 minutes
Wait: 15 minutes
Total: 1 hour
Equipment Notes
- I use a 10in pan for this
Ingredients
- 1 16oz package firm tofu
- 4C water
- 1T salt
- 1/4C soy sauce
- 4t oyster sauce
- 2t dry sherry
- 1t granulated sugar
- 1t MSG
- 2T corn starch
- 2T water
- 2T neutral oil, divided, (plus 1T oil per batch of tofu)
- 1/4t sesame seed oil
- 4 dried thai chilies
- 1 red bell pepper, diced in 1in squares
- 1/2 medium onion, diced in 1in squares
- 1/2t salt
- 3 cloves garlic, sliced thinly
- 1T sesame seeds
Steps
- Cut the tofu into the size and shape that you want. I tend to slice mine into 2in x 1in x 1/2in patties, or then cut those in half to make cuboids.
- Bring the 4C of water and 1T salt to a boil. Carefully lower the tofu into the water making sure they are all fully submerged. Cover and cook 4 minutes.
- Turn the heat to low, remove the lid, and cook an additional 2 minutes.
- Carefully pour the tofu into a colander, and let drain and cool about 10 minutes.
- While the tofu is cooling, whisk the soy sauce, oyster sauce, sherry, sugar, and MSG in a small bowl. In another small bowl, mix the corn starch and water. Set both aside for later.
- Heat the 2T of neutral oil along with the sesame seed oil in a pan over medium heat until it starts to shimmer. Carefully add the tofu laying it away from you. Keep the tofu in a single layer with a little bit of space between them. If necessary, fry the tofu in multiple batches. Cook for 5 minutes or until the bottom is moderately browned.
- If cooking the tofu in multiple batches, add a little more oil as needed between batches.
- Carefully flip the tofu and cook for an additional 5 minutes or until the bottom is lightly browned.
- Remove the tofu and place in a single layer on a towel or wire rack. Add the optional chilies and cook for 1 minute stirring and flipping constantly. Remove the chilies and discard.
- Add the onion, bell pepper, and 1/2t salt to the pan. Cook 5 minutes stirring and flipping occasionally, or until the onions are just turning translucent and the bell pepper still has some crunch to it.
- Add the garlic and cook an additional 1 minute stirring frequently.
- Add the sauce made earlier and stir well. Cook 1 minute.
- Add half the corn starch slurry and mix well. Cook about 30 seconds or until the sauce starts to thicken. To thicken more, add the additional corn starch slurry keeping in mind that the sauce will thicken a little more after cooling. If the sauce starts to clump then add a splash of water or soy sauce.
- Reduce heat to low, add the tofu, and toss well. Cook for 2 minutes flipping occasionally trying to get each piece of tofu covered lightly with sauce.
- Remove the pan from the heat. Top with the scallion greens and sesame seeds when serving.