Buzz
Photo by Heami LeeThe Leung family—parents Bill and Judy, along with their adult daughters Kaitlin and Sarah—have gained a large following through their renowned website The Woks of Life, where they expertly demystify both traditional Chinese recipes and Chinese-American restaurant staples. This recipe from their debut cookbook showcases how even the most basic tofu can be transformed into something truly irresistible. The key lies in coating thin tofu slices with a blend of sesame seeds, cornstarch, and five-spice powder before a quick fry. The result is a crunchy, flavorful crust that even tofu skeptics will find hard to resist. A savory garlic-chili dipping sauce elevates the dish to new heights.
Pro tip: Make extra sauce to dip dumplings, drizzle over rice, or pour on roasted veggies for added flavor.
Ingredients List
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1 14-to-16-oz. package of firm tofu, drained
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⅓ cup sesame seeds
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¼ cup cornstarch
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¾ teaspoon fine sea salt
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¼ teaspoon five-spice powder
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¼ teaspoon white pepper powder or freshly ground black pepper
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¼ cup chopped fresh cilantro
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2 scallions, chopped
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2 teaspoons minced garlic (from about 2 cloves)
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2 teaspoons Sichuan chili flakes or crushed red pepper
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4 tablespoons neutral oil (such as canola), divided
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2 tablespoons soy sauce
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1 teaspoon granulated sugar
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½ teaspoon rice vinegar
Instructions
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Slice tofu lengthwise, then cut into 1/2-inch thick pieces. In a shallow bowl, combine sesame seeds, cornstarch, salt, five-spice powder, and white pepper powder. Coat the tofu slices in the mixture, pressing down to ensure an even and thorough coating on both sides.
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Place cilantro, scallions, garlic, and chili flakes in a small heatproof bowl, layering in that order. Heat a large nonstick or cast-iron skillet over medium heat and add 3 tablespoons of oil, swirling to coat the pan. Once the oil shimmers, add the tofu slices in batches if necessary, and cook until golden and crispy, about 4 to 5 minutes per side. Transfer the tofu to a serving dish.
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Add the remaining tablespoon of oil to the same pan and heat until shimmering. Carefully pour the hot oil over the garlic-chili mixture, scraping the bowl to catch every bit. Stir in soy sauce, 2 tablespoons of water, sugar, and rice vinegar to create the dipping sauce. Serve alongside the crispy tofu.
