Ingredients
- SAUCE
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tbsp.)
- 1 tbsp. vinegar
- 1 tsp. Asian chile-garlic paste
- 1 scallion, sliced thin
- 1 tbsp. minced fresh cilantro leaves
- TOFU
- 2 (14 oz.) blocks medium-firm or soft tofu sliced crosswise into 1-inch-thick slabs, each slab sliced into two 1-inch-wide fingers
- 1 cup cornstarch
- Salt and ground black pepper
- 3/4 cup vegetable oil
Preparation
Step 1
FOR THE SAUCE:
Simmer the sugar, soy sauce, water, garlic, vinegar, and chili paste together in a small saucepan over medium heat until syrupy, 5 to 6 minutes. Stir in the scallion and cilantro, cover, and set aside to keep warm until needed.
FOR THE TOFU: Meanwhile, spread the tofu out over several layers of paper towels and let sit to drain slightly, about 20 minutes. Adjust an oven rack to the middle position place a paper towel-lined platter on the rack, and heat the oven to 200 degrees.
Place wire rack over a baking sheet and set aside. Toss the cornstarch and cornmeal together in a shallow dish. Season the tofu with salt and pepper. Working with a few pieces of tofu at a time, coat them thoroughly with the cornstarch mixture, pressing on the coating to adhere, then transfer to the wire rack.
Heat the oil in a 12-inch nonstick skillet over meidum-high heat until shimmering. Carefully lay half of the tofu in the skillet and cook, turning the pieces occasionally with a spatula, until crisp and highly golden on all sides, about 4 minutes. Using a spatula, gently lift the tofu from the oil, letting any excess oil drip back into the skillet, and transfer to the prepared platter in the oven.
Repeat with the remaining tofu pieces and let them drain briefly on the prepared platter. Serve passing the sauce separately.