Tofu - Crispy W/Sweet Chili Sauce

By mariannefeldman

CRISPY TOFU WITH SWEET CHILI SAUCE
cooksillustrated.com
Serves 4 as a First Course, or 2 as a Main Course. From The Best International Recipe.

WHY THIS RECIPE WORKS:
Before we developed our crispy tofu recipe, we would have guessed that extra-firm tofu would be best for frying, but we were proven wrong when our tasters preferred medium-firm and soft tofu. A coating of cornstarch and cornmeal gave the tofu a golden, crispy exterior and a soft and creamy interior. With only five ingredients, the sauce for our crispy tofu recipe came together with relative ease. We used rice vinegar for tanginess, sugar for sweetness, Asian chile paste for heat, and water to help temper the pungency, and thickened it with cornstarch so that it had the perfect consistency to cling to the pieces of fried tofu.

We prefer the softer, creamier texture of medium-firm or soft tofu here; firm or extra-firm tofu will also work, however, they will taste drier. Be sure to handle the tofu gently and thoroughly pat it dry before seasoning and coating.

Ingredients

• INGREDIENTS
• Sauce
• 3 tablespoons sugar
• 1/4 cup water
• 1/4 cup rice vinegar
• 2 teaspoons cornstarch
• 1 tablespoon Indonesian chile paste , such as sambal oelek
• Tofu
• 1 (14-ounce) block medium-firm or soft tofu (see note), sliced crosswise into 1-inch-thick slabs, each slab sliced into two 1-inch-wide fingers
• 3/4 cup cornstarch
• 1/4 cup cornmeal
• Salt and ground black pepper
• 3/4 cup vegetable oil

Preparation

Step 1

INSTRUCTIONS
1. FOR THE SAUCE: Whisk all of the ingredients together in a small saucepan and cook over medium-high heat, whisking constantly, until the sauce is hot and thickened, about 4 minutes. Cover and set aside to keep warm.

2. FOR THE TOFU: Meanwhile, spread the tofu out over several layers of paper towels and let sit for 20 minutes to drain slightly. While the tofu drains, adjust an oven rack to the middle position, place a paper towel-lined plate on the rack, and heat the oven to 200 degrees.

3. Place a wire rack over a baking sheet and set aside. Toss the cornstarch and cornmeal together in a wide, 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.

4. Heat the oil in a 12-inch nonstick skillet over medium-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 lightly 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 pan, and transfer to the prepared plate in the oven. Repeat with the remaining tofu pieces and let them drain briefly on the prepared plate before serving with the warm sauce.