Crispy Tofu Recipe

Press and cut

Drain the tofu and press it for 20–30 minutes to remove excess moisture using a tofu press or by wrapping in towels and placing a weighted board on top. Cut the pressed tofu into 8 equal rectangles (about 1/2-inch thick).

Season and coat

Toss tofu pieces gently with 1 teaspoon salt, 1 teaspoon black pepper and 3 tablespoons cornstarch until evenly coated. Shake off any excess cornstarch.

Pan-fry to crisp

Heat a nonstick or cast-iron skillet over medium-high heat and add about 3 tablespoons neutral oil. When oil is shimmering, add tofu pieces in a single layer (work in batches if needed). Fry 3–4 minutes per side until deep golden and crisp, turning carefully. Transfer to a wire rack set over a sheet pan to keep crisp while you finish other components.

Combine 2 tablespoons tamarind paste, 3 tablespoons brown sugar, 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 3 tablespoons water, 1 teaspoon grated ginger and 1 teaspoon minced garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar and loosen tamarind. Simmer 4–6 minutes until slightly thickened and glossy.

Taste and adjust: if too tart, add a pinch more sugar; if too thick, add a tablespoon of water. Off heat, swirl in 1 tablespoon butter or vegan butter for sheen. Brush or toss the hot crisp tofu with enough glaze to coat (about 2–3 tablespoons) and return to the rack so glaze sets for 1–2 minutes.

Whisk together 1 teaspoon yuzu kosho, 1 tablespoon finely minced shallot, 1 teaspoon rice vinegar, 1 teaspoon soy sauce and 1 teaspoon sesame oil in a small bowl. Fold in 1 tablespoon sliced scallion and 1 tablespoon chopped cilantro. Taste and adjust: add more yuzu kosho for heat or a pinch of sugar if too sharp. Keep chilled until plating.

Rinse 1 cup wild rice blend under cold water. Combine with 2.5 cups water in a saucepan, bring to a boil, reduce heat to low, cover and simmer 35–45 minutes until grains split and tender. Drain any excess water, fluff with a fork and let cool slightly.

While still warm, toss rice with 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 tablespoon minced shallot, 1/2 cup toasted chopped walnuts, 1/4 cup dried cranberries, 2 tablespoons chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Adjust seasoning, keep warm or at room temperature for serving.

Preheat oven to 425°F (220°C). Toss 1 lb peeled and wedge-cut turnips with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon chopped fresh thyme or rosemary if using. Spread in a single layer on a rimmed baking sheet.

Roast for 25–30 minutes, turning once halfway, until edges are browned and centers are tender. Keep warm until plating.

Heat a large skillet or wok over medium-high heat. Add 1 teaspoon sesame oil and add 1 smashed garlic clove; cook 20 seconds until fragrant. Add 4 halved baby bok choy cut-side down and cook without moving 2–3 minutes until nicely charred. Flip, add 1 teaspoon soy sauce and 1/4 teaspoon salt, cover for 1 minute to wilt. Remove garlic and transfer bok choy to a plate.

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add 1 eggplant (cut into 1-inch cubes) and sauté until golden and soft, about 8–10 minutes. Reduce heat to medium-low.

Whisk together 1 tablespoon miso paste, 1 teaspoon mirin, 1 teaspoon soy sauce and 1/2 teaspoon sugar with 1 tablespoon warm water to make a loose sauce. Add to the pan and toss with eggplant until glossy and coated, cook 1–2 minutes more. Finish with 1 tablespoon sliced scallion.

Divide wild rice salad among 4 plates (about 1/2 cup per serving). Arrange 2–3 pieces of glazed crispy tofu per plate on top or beside the rice.

Add a portion of roasted turnip (about 3–4 wedges), 1 halved baby bok choy and a spoonful of eggplant miso to each plate.

Dot or spoon 1 teaspoon of the yuzu kosho relish over each plate (or place alongside tofu). Sprinkle toasted sesame seeds and microgreens over the tofu and vegetables. Serve with lime or lemon wedges for squeezing.

Serve immediately while tofu is crisp and vegetables are warm. Leftovers: keep components separately refrigerated up to 3 days; re-crisp tofu in a hot oven or skillet before serving.