Crispy Bean Curd In Brown Sauce Recipe

Press and slice tofu

Drain the 14 oz block of firm tofu and press it between paper towels or a clean kitchen towel with a weighted cutting board or pan for 20–30 minutes to remove excess moisture. After pressing, cut the tofu into 8 even rectangles (about 1/2"–3/4" thick).

Prepare coating

In a shallow bowl, mix 1/2 cup cornstarch, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Add 3 tablespoons water and stir until you have a slightly thick batter/paste that will adhere to the tofu. If it becomes too thin, add a little more cornstarch; if too thick, add a teaspoon of water at a time.

Coat tofu

Pat each tofu piece dry with paper towel, then dip and press both sides into the cornstarch batter so they are evenly coated. Shake off any excess dry cornstarch from the edges.

Fry tofu

Heat about 1 cup neutral oil in a heavy skillet (or deep pan) over medium-high heat until it reaches 350°F (175°C) or a small piece of batter sizzles immediately. Fry the coated tofu pieces in batches—do not overcrowd—3–4 minutes per side until deep golden brown and crisp. Use tongs or a slotted spatula to flip gently. Transfer cooked pieces to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if needed while making the sauce.

Prepare sauce ingredients

In a small bowl combine 1 teaspoon cornstarch with 1 tablespoon water; mix until smooth and set aside. Measure out soy sauce, oyster sauce, dark soy (if using), Shaoxing wine, sugar, and hot stock so they are ready to add.

Aromatics

Heat 1 tablespoon vegetable oil in a clean skillet or wok over medium heat. Add the minced garlic and minced ginger and stir-fry 20–30 seconds until fragrant but not browned.

Build the sauce

Add the 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon dark soy sauce (optional), and 1 tablespoon cooking wine to the pan. Stir to combine for about 10 seconds. Pour in 3/4 cup hot chicken or vegetable stock and add 1 teaspoon sugar and 1/4 teaspoon white pepper. Bring the mixture to a gentle simmer.

Thicken sauce

Stir the cornstarch slurry again and slowly drizzle it into the simmering sauce while stirring continuously. Cook 1–2 minutes until sauce thickens to a glossy coating consistency. Remove from heat and stir in 1/2 teaspoon sesame oil and the scallion pieces (reserve some scallion for garnish if desired). Adjust seasoning: if it needs more saltiness, add a small splash of soy; if too salty, add a tablespoon of water or stock.

Combine tofu and sauce

Return the fried tofu pieces to the pan with the sauce (or pour the sauce over tofu in a shallow serving dish). Gently toss or spoon the sauce so each piece is coated, being careful not to break the tofu. Heat together over low heat for 30–60 seconds just to warm through and bond the sauce to the tofu.

Transfer the sauced crispy bean curd to a serving plate. Sprinkle with toasted sesame seeds and the reserved thinly sliced scallion greens. Serve immediately with steamed rice or as part of a larger meal.