The Atlanta Journal-Constitution
HOMESTYLE TOFU
Feel free to use other vegetables you might have around, including bell peppers, broccoli or green beans.
If you’d like, you can make the tofu in an air fryer (see Variations) and switch to the skillet for the stir-fry and sauce. Serve with rice or noodles.
■ Storage: Refrigerate for up to 4 days.
Where to buy: Doubanjiang can be found in Asian markets and online.
■ Substitutions: If you’re not vegan or vegetarian: Use regular oyster sauce. Can’t find doubanjiang? Use gochujang or sriracha. Gluten-free? Use tamari instead of soy sauce and gochujang instead of doubanjiang.
■ Variations: To make this in an air fryer, set the air fryer to 400 degrees and heat until the appliance signals it’s ready. Add the tofu to the basket in one layer, ensuring that none of the pieces touch. Air fry for 11 to 13 minutes, or until the tofu is crisp and deeply golden, turning the tofu halfway through.
■ Notes: You can make this dish in a 14-inch flat-bottomed wok instead, using 1 cup instead of 2 cups vegetable oil. One (14-ounce) package firm tofu,
drained
2 teaspoons low-sodium soy sauce 2 teaspoons cornstarch
1 teaspoon granulated sugar 1 teaspoon vegetarian oyster sauce or
hoisin sauce
2 cups vegetable oil (see Notes) 1 green bell pepper, stemmed, seeded
and cut into 1-inch pieces
1 large carrot, scrubbed, trimmed and
cut on the bias into 1/4-inch slices
1/2 cup canned sliced bamboo shoots,
drained, rinsed and patted dry 3 garlic cloves, sliced
2 scallions, white and green parts
separated and thinly sliced
One (1-inch) piece fresh ginger, peeled
and cut into thin matchsticks 1 tablespoon doubanjiang (Chinese broad bean chile paste; see Where to buy)
3/4 cup water
Halve the tofu lengthwise, then cut crosswise into 3/4-inch slabs. (You should have 12 slabs.) Spread the tofu onto clean dish towels and gently pat dry.
In a small bowl, whisk together the soy sauce, cornstarch, sugar and oyster or hoisin sauce.
Set a wire rack over a large sheet pan and set it next to the stove top.
In a 12-inch skillet over medium-high heat, heat the oil until it reaches 375 degrees. Using a spider skimmer or slotted spoon, carefully add the tofu in an even layer and fry until crisp and well-browned on both sides, 10 to 12 minutes, flipping the tofu halfway through. Transfer the tofu to the wire rack to drain.
Carefully pour off all but 2 tablespoons of oil from the skillet, and return it to medium-high heat. Add the bell pepper, carrot and bamboo shoots and cook, tossing slowly but constantly, until crisp-tender, about 3 minutes.
Push the vegetables to one side of the skillet and add the garlic, scallion whites, ginger and doubanjiang to the other side of the skillet.
Cook, mashing the garlic mixture into the skillet, until fragrant, about 30 seconds. Stir the garlic mixture into the vegetables. Add the water and tofu and cook, tossing, until the tofu has warmed through and absorbed some liquid, 3 to 5 minutes.
Whisk the soy sauce mixture to recombine, then add it to the skillet and cook, tossing gently, until the sauce has thickened, about 30 seconds. Sprinkle with the scallion greens and serve hot. Makes 3 servings.
Nutritional information per serving (4 pieces tofu and 2/3 cup vegetables and sauce): 266 calories, 20 g fat, 2 g saturated fat, 13 g carbohydrates, 488 mg sodium, 0 mg cholesterol, 12 g protein,
3 g fiber, 5 g sugar. This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.