Crispy Pan-Fried Tofu With Soy-Scallion Sauce by Joy Cho - Recipe Print View

Step 1

Remove tofu from packaging, drain the liquid, and cut the block crosswise into 8 even slices, a little less than ½-inch thick. Lay the slices on a large paper towel-lined plate and thoroughly pat dry with paper towels, pressing to remove as much moisture as possible. Salt the tofu on both sides. Place the cornstarch in a shallow dish; set aside. Let the tofu rest while you prepare the sauce. In a medium bowl, mix together all the sauce ingredients until combined (the scallions will wilt as they sit). Adjust seasoning to taste. Pour enough oil into a large 12-inch nonstick skillet to fully coat the bottom of the pan (about 1/3 cup) and heat the oil over medium-high heat. Working quickly with one slice at a time, lightly coat half the slabs of tofu with cornstarch (gently tap to remove excess cornstarch) and carefully place them in the hot pan. Cook, flipping once, for 3 to 4 minutes on each side until crisp and golden. Transfer the fried tofu to a wire rack set over a baking sheet and repeat the dusting and cooking process with the remaining tofu slices, making sure to add enough oil to coat the bottom of the pan. Transfer the pan-fried tofu to a large plate or serving platter, slightly overlap the slices in two rows, and spoon the sauce on top (start with a few spoonfuls and add more to taste). Serve immediately with rice and remaining sauce on the side.