Stir-Fried Cumin Tofu

配料

3 tablespoons soy sauce, divided

2 tablespoons balsamic vinegar, divided

Kosher salt and ground black pepper

14-ounce container firm OR extra-firm tofu, drained, patted dry, halved lengthwise, then cut crosswise into ½-inch-thick planks

¼ cup cornstarch

3 tablespoons grapeseed or other neutral oil, divided

1 medium yellow onion, halved and thinly sliced

4 teaspoons cumin seeds, lightly crushed OR 2 teaspoons ground cumin

4 medium garlic cloves, minced

½ teaspoon red pepper flakes

Optional garnish: Scallions, thinly sliced on the diagonal OR chili oil OR both

步骤

In a pie plate or shallow bowl, stir together 1 tablespoon soy sauce, 1 tablespoon vinegar and ½ teaspoon each salt and black pepper. Add the tofu and toss to coat. Let stand at room temperature for at least 15 minutes or up to 1 hour. Pat the tofu dry in the pie plate. Sprinkle with the cornstarch and toss to coat, gently pressing to adhere.

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons oil until shimmering. Add the tofu, distributing it in an even layer, and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Turn the tofu and cook until golden brown on the second sides, another 3 to 4 minutes. Transfer to a paper towel–lined plate; set aside. Wipe out the skillet.

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the onion and cumin; cook, stirring occasionally, until the onion is charred in spots and slightly softened, 3 to 5 minutes. Add the garlic and pepper flakes, then cook, stirring, until fragrant, 30 to 60 seconds. Add the tofu, the remaining 2 tablespoons soy sauce, the remaining 1 tablespoon vinegar and 2 tablespoons water. Cook, stirring often, until the liquid has evaporated, about 1 minute. Off heat, taste and season with salt and black pepper.

备注

Xinjiang cumin lamb, a classic stir-fry that originated in the Xinjiang region of northwestern China, pairs lamb or sometimes beef with whole cumin seeds and chilies. We swap the meat for protein-rich tofu, marinating it with soy sauce and vinegar before searing it in a hot pan. Chinese black vinegar makes a great addition to the marinade, though easier-to-find balsamic makes a good substitute, as it mimics the sweet-tart, lightly syrupy character of Chinese black vinegar.