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Crispy Tofu Fingers with Sweet Chili Sauce

Source of Recipe

From "The New Essentials Cookbook" by America's Test Kitchen


Recipe Introduction

"Pan frying is one of our favorite ways to prepare tofu. It becomes crispy on the outside and creamy within, perfect for dipping into a sauce, as we do here, or adding to salads. To ensure the tofu got nice and crisp, we first drained it thoroughly. A coating of cornstarch and cornmeal gave us a crunchy, golden-brown crust that paired perfectly with a quick spicy-sweet chili sauce. We prefer the softer, creamier texture of soft tofu here for the perfect contrast between creamy interior and crispy exterior. Medium-firm, firm, or extra-firm tofu will also work, but will taste drier. You can find Asian chili-garlic sauce in Asian markets or the international aisle of most supermarkets. Be sure to handle the tofu gently and pat it dry thoroughly before seasoning and coating."

List of Ingredients

â—¦ 28 ounces soft tofu
â—¦ 4 teaspoons plus ¾ cup cornstarch
â—¦ ½ cup water
â—¦ ½ cup rice vinegar
â—¦ 6 tablespoons sugar
â—¦ 2 tablespoons Asian chili-garlic sauce
â—¦ ¼ cup cornmeal
â—¦ Salt and pepper
â—¦ ¾ cup vegetable oil


Recipe

Slice tofu crosswise into ¾-inch-thick slabs, then slice each slab into three fingers. Arrange tofu on paper towel-lined baking sheet and let sit for 20 minutes to drain, then gently pat tofu dry with paper towels.

Meanwhile, whisk 4 teaspoons cornstarch, water, vinegar, sugar, and chili-garlic sauce together in small saucepan. Bring to simmer over medium-high heat and cook, whisking constantly, until thickened, about 4 minutes. Remove sauce from heat and cover to keep warm.

Set wire rack in rimmed baking sheet. Combine remaining ¾ cup cornstarch and cornmeal in shallow dish. Season tofu with salt and pepper. Coat tofu thoroughly with cornstarch mixture a few pieces at a time, pressing gently to adhere. Transfer to prepared rack.

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Working in two batches, fry tofu, turning as needed, until crisp and golden on all sides, about 4 minutes. Gently lift tofu from oil, letting excess drip back into skillet, and transfer to paper towel-lined plate to drain. Serve with sauce.

Serves 4