TASTY FRIED TOFU

This recipe transforms tofu from a health-food standby into a crunchy, indulgent treat. It’s from the new cookbook Vegan, at Times by Jessica Seinfeld (yes, Jerry’s wife), which serves up plant-based spins on crowd-pleasing dishes. —Alison Ashton

GLAZED GINGER-BARBECUE TOFU

Serve with rice, sauteed spinach or cooked green beans. Cut 1 (14-oz) pkg extra-firm or firm tofu, drained, into 1-inch cubes. Place between several layers of paper towels; weigh down with a sheet pan and a heavy can to absorb excess liquid. To make sauce: In a small bowl, combine 'A cup lower-sodium tamari or lower-sodium soy sauce, 2 Tbsp grated peeled fresh ginger, 3 Tbsp barbecue sauce (for a vegan option, choose one without honey), 3 Tbsp water, 1 Tbsp unseasoned rice vinegar, 2 tsp toasted sesame oil and, if desired, 'A tsp crushed red pepper flakes. In a large nonstick skillet, heat 'A inch extra-virgin olive oil over medium-high. Place 2/3 cup cornstarch in a medium bowl. Add tofu pieces; toss to coat. Shake off excess cornstarch. Add tofu, a piece at a time, to oil. Cook 3-4 minutes per side or until a light golden-brown crust forms. Transfer to a paper-towel-lined plate. Pour hot oil into a heat-proof container (cool before discarding). Wipe skillet clean with a paper towel. Return to medium heat. Add sauce. Once sauce starts simmering, add tofu; stir to coat. Sauce will quickly thicken to a glaze; stir a few more times to coat tofu. Slide tofu onto a serving plate. Top with 2 green onions (white and light green parts), thinly sliced, and 1 Tbsp toasted sesame seeds. Serves 4.