Sauteed Bean Curd

Sometimes the simplest technique is the most useful one to master. This is just tofu cut into rectangles, patted dry, and pan-fried in a hot wok until golden and crispy on both sides. Two ingredients, 15 minutes, and you’ve got a blank canvas for any sauce you want.

Patting the tofu dry is the step that makes or breaks this recipe. Wet tofu sputters in hot oil and steams instead of crisping. Press the rectangles firmly between paper towels (or a clean kitchen towel) until no more moisture comes out. The drier the surface, the better the crust.

Cooking in batches is essential. Overcrowding the wok drops the oil temperature, and instead of a crispy golden sear you get soft, pale tofu that sticks to everything. Two batches with fresh hot oil each time gives you that audible crunch on the outside while the inside stays creamy.

Kitchen Tips

• Use extra-firm tofu for this recipe. Soft or silken tofu crumbles when you try to flip it.
• Get the oil shimmering before adding the tofu. If there’s no sizzle on contact, the oil isn’t hot enough.
• Resist the urge to move the tofu around. Let each side cook a full 3 minutes undisturbed to build a proper crust.
• Serve with soy-ginger dipping sauce, sweet chili sauce, or spoon over a bed of rice with stir-fried vegetables.

Variations

• Toss the fried tofu in a glaze of soy sauce, sesame oil, and honey after cooking.
• Dust the tofu rectangles in cornstarch before frying for an even crunchier exterior.
• Add minced garlic and ginger to the wok oil for 30 seconds before adding the tofu for an aromatic base.