Glazed and crispy.
When I was six years old, my mother introduced me to tofu in the form of tofu hot dogs.
I was forever scarred. Throughout the rest of childhood, I eyed any hot dogs she served with suspicion.
Since then, I’ve realized that tofu is so much more than an inferior meat substitute. It’s an amazingly versatile ingredient that deserves to be celebrated and enjoyed for what it is, without being disguised as something else. Tofu can be truly delicious if prepared well—and of the many different ways to accomplish that, this Sriracha-Honey Glazed Tofu is one of my favorites!
Dense, creamy slabs of tofu, pan-fried until golden and coated in an addictive spicy-sweet sauce. Piled atop steaming scallion rice, this crispy glazed tofu is reminiscent of that iconic Asian take-out chicken . . . but it tastes even better! It’s ideal for quick weeknight dinners, since it comes together in a few steps with only a couple basic pantry staples. And any leftovers will be perfect for lunch the next day!
A quick note for anyone new to cooking crispy tofu who may be intimidated—it’s nothing to worry about! Two key steps will guarantee your success: using the appropriate type of tofu (extra-firm and cottony—NOT silken!) and drying that tofu thoroughly before you crisp it up in the pan. You can find a variety of methods for drying tofu on the internet, and I’ve included my preferred way in the recipe below; but regardless of your method, as long as your tofu is dry to the touch when it hits the pan, you’ll be just fine!
Whether you’re a long-time tofu devotee or grew up hoping it wasn’t in your hot dogs, this Sriracha-Honey Glazed Tofu will become a new weeknight favorite! Between its crispy crust and the tangy, spicy-sweet glaze, it is truly addictive. Just don’t be surprised when your next-day leftovers are mysteriously gone the next morning when you go to pack your lunch: if you haven’t already guessed, it makes a great midnight snack!
Enjoy!
Sriracha-Honey Glazed Tofu with Scallion Rice
Serves 4
For the rice:
1 cup sushi rice
Diamond Crystal kosher salt
1 tbsp unsalted butter
3-4 scallions, white parts finely chopped, light and dark green parts cut on a diagonal and reserved
For the tofu:
1 package (12-16 ounces) cottony (not silken) extra-firm tofu
2 tbsp cornstarch
3/8 tsp Diamond Crystal kosher salt, divided, plus extra
4 tbsp vegetable oil
¼ cup sriracha
¼ cup honey
2 tbsp lime juice
Special equipment: two baking sheets, kitchen towels
Method
For the rice:
Pour rice into a large mixing bowl and cover with cold tap water. Swirl the rice in the water to rinse, pour the water off, and refresh with new water. Repeat three or four times, or until the water runs clear. Drain well.
Transfer rice to a medium-sized pot, and add 1 cup cold water and a two-finger pinch of salt. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender. Turn off the heat and let sit for 10 minutes with the lid on.
Meanwhile melt butter in a small pan. Add finely chopped white scallions and saute on medium heat 2-3 minutes, or until softened and fragrant.
Remove lid from rice and fluff with a fork. Add sauteed scallions and toss.
For the tofu:
Drain tofu and slice block horizontally in half, as you would when torting a cake, so you have two thinner blocks. Slice each block into 9 even pieces and arrange pieces in a single layer on a baking sheet lined with a kitchen towel. Cover with another towel and top with another baking sheet. Place a few heavy cans on top and let sit for 10-15 minutes, to press as much liquid out of the tofu as possible.
Meanwhile, whisk together cornstarch and ¼ tsp kosher salt in a large bowl. In another, smaller bowl, stir together sriracha, honey, lime juice, and 1/8 tsp kosher salt.
Remove baking sheet and now-soggy towels; pat tofu pieces dry with fresh towels and transfer to the large bowl the cornstarch mixture. Toss to coat.
Heat oil in a large metal pan over medium-high heat until a speck of cornstarch sizzles when it hits the oil. Add tofu to the pan in a single layer, being careful not to crowd. (If the pan is not big enough for all the tofu, fry in two batches.) Pan-fry tofu for 3 minutes on each side, or until crispy and golden brown, then remove to a paper towel-lined plate or wire rack to drain. Pour out oil and wipe down the pan.
Add sriracha honey mixture to the cleaned-out pan and cook over medium heat until thickened and bubbling. Add the crispy tofu to the skillet and toss in glaze until coated and warmed through. Serve over warm scallion rice.
Originally posted October 31, 2020.
Commentaires