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Super-Crunchy Tofu Ginger Stir-Fry

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"Look, I'm not known for saying things like 'crunchy blocks of golden, shimmering tofu,' but I saw them in the pages of Bon Appétit, and I decided to get with this particular veggie program, quick. Sometimes you just need your shrimp/protein/chicken/pork/cardboard to be a vehicle for crunch, and this one delivers faster than Postmates. There's no coating, no dredging, no battering involved—you just pat that soy block dry with some towels, cube it up, heat some oil, and within minutes you've got a surprisingly crispy, tasty delivery system for the ginger-packed, shiny glazy sauce with my love, sweet chili, at its base. I use carrots (love the pop of color they provide!) and snap peas, but by all means do you, and by you I mean broccoli, bell peppers—whatever veg gets the job done."

List of Ingredients

â—¦ 1 (14-ounce) block extra-firm or firm tofu
â—¦ ¾ cup low-sodium chicken broth
â—¦ ½ cup bottled Thai sweet chili sauce
â—¦ 1 ½ tablespoons low-sodium soy sauce
â—¦ ¾ cup vegetable or canola oil
â—¦ Kosher salt
â—¦ 1 tablespoon minced fresh ginger
â—¦ 1 tablespoon minced garlic
â—¦ 3 scallions (whites and greens separated), thinly sliced
â—¦ 1 small red (or green) jalapeño pepper, minced
â—¦ 8 ounces sugar snap peas, ends trimmed and strings pulled
â—¦ 3 small or 2 medium carrots, cut into ¼-inch coins
â—¦ Hot cooked rice, for serving


Recipe

Place the tofu on a plate, top with another plate, then weight the plate down with a heavy can and let sit for 5 minutes. Drain, then place the tofu between a double layer of paper towels and gently press to absorb any excess liquid. The more liquid you eliminate, the crispier the tofu will be.

In a small bowl, combine ½ cup of the broth with the chili sauce and soy sauce.

Fold several very absorbent paper towels (or a couple of clean kitchen towels) into a stack on a large plate. Cut the tofu block in half lengthwise, then cut each half into six rectangles and cut each rectangle in half again, so you end up with 24 pieces. Lay the tofu between layers of the paper towels and press down on them for 10 minutes to squeeze out more water.

Heat the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Carefully add half the tofu (don't splash yourself!), spread it out in one layer, and cook, shaking the pan occasionally, until well-crisped, 4 to 6 minutes. Use a spider or strainer to transfer the tofu to a paper towel-lined plate to drain and season well with salt. Repeat with the remaining tofu.

Transfer all but 2 tablespoons of the oil in the skillet to a glass jar or bowl to cool (reuse it or discard it later!). Return the skillet to medium-high heat and add the ginger, garlic, scallion whites, and jalapeño and cook, shaking the pan, until fragrant, 2 minutes. Add the peas and carrots, then add the remaining ¼ cup of the broth, and cover until the peas turn bright green and the carrots begin to soften, 3 to 4 minutes. Uncover and add the chili-soy mixture, toss with the vegetables, then add the tofu and cook, tossing to coat, until warmed through, 1 to 2 minutes. Serve with hot rice and garnish with the scallion greens.

Serves 4