MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Tofu (For Stir Fry)
Categories: Chinese, Tofu, Vegetarian
Yield: 4 Servings

1 1/2 qt Vegetable or peanut oil
1/2 c Corn starch; +2 ts, divided
1/2 c All-purpose flour
1/2 ts Baking powder
Kosher salt
1/2 c Water; cold
1/2 c Vodka
1 lb Extra-firm tofu; cut into
-1/2x2x1" slabs, carefully
-dried, (see note)
1 lb Broccoli; cut into 1"
-florets
1/4 c Xiaoshing wine or dry sherry
1/4 c Low-sodium vegetable stock
2 tb Soy sauce
1 tb Fermented black bean sauce
2 tb Sugar
1 tb Toasted sesame oil
2 Lemon peel segments (1");
-+2 ts lemon juice
4 cl Garlic; minced (4 ts)
1 tb Fresh ginger; minced or
-grated
6 Scallions; white and light
-green parts only; finely
-chopped
2 tb Toasted sesame seeds;
-divided

Tender-crisp crowns of broccoli and crunchy bites of tofu with moist,
tender cores, all coated in a glossy, flavor-packed sauce.

Heat oil in a wok to 350°F. Whisk together 1/2 cup corn starch,
flour, baking powder, and 1 ts kosher salt. Add water and vodka and
whisk until a smooth batter is formed, adding up to 2 tb additional
water if batter is too thick. It should have the consistency of thin
paint and fall off of the whisk in thin ribbons that instantly
disappear as they hit the surface of the batter in the bowl.

Add tofu slices and carefully turn to coat. Working one at a time,
lift one piece and allow excess batter to drip off. Carefully lower
into hot oil. Repeat with remaining tofu until wok is full. Fry,
using a metal spider or slotted spatula to rotate and agitate pieces
as they cook until evenly pale golden and crisp all over, about 6
minutes. Transfer to a paper towel-lined plate. Repeat until all tofu
is fried. Carefully pour all but 1 tb oil out of wok and reserve for
another use.

Combine wine, stock, soy sauce, bean sauce, sugar, sesame oil, lemon
peel and juice, and remaining 2 ts corn starch in a small bowl and
whisk to combine. Set aside.

Return wok to high heat until lightly smoking. Add broccoli and cook,
stirring and tossing frequently, until lightly charred on several
sides but still firm. Add garlic, ginger, and scallions and cook,
tossing constantly, until fragrant, about 30 seconds. Transfer
broccoli and aromatics to a bowl.

Return skillet to high heat. Give the sauce mixture a quick whisk,
then pour it into the wok. Cook, stirring, until thick and glossy,
about 30 seconds. Return broccoli and tofu to pan. Add 1 tb sesame
seeds. Remove from heat. Turn with a wide spatula until all pieces
are evenly coated. Season to taste with more salt as desired.
Transfer to a serving platter, sprinkle with remaining sesame seeds,
and serve immediately.

Recipe by J. Kenji López-Alt

Recipe FROM: <https://www.seriouseats.com/
vegan-experience-crispy-tofu-broccoli-stir-fry>

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)