Sesame-Crusted Tofu With Spicy Dipping Sauce

 Ingredients

• 1 14-to-16-oz. pkg. firm tofu, drained

• ⅓ cup sesame seeds

• ¼ cup cornstarch

• ¾ teaspoon fine sea salt

• ¼ teaspoon five-spice powder

• ¼ teaspoon white pepper powder or freshly ground black pepper

• ¼ cup chopped fresh cilantro

• 2 scallions, chopped

• 2 teaspoons minced garlic (from about 2 cloves)

• 2 teaspoons Sichuan chili flakes or crushed red pepper

• 4 tablespoons neutral oil (such as canola), divided

• 2 tablespoons soy sauce

• 1 teaspoon granulated sugar

• ½ teaspoon rice vinegar

Directions

1. Cut tofu in half lengthwise and then into 1/2-inch slices. Combine sesame seeds, cornstarch, salt, five-spice powder, and white pepper powder in a shallow bowl. Carefully coat tofu slices in mixture on both sides, pressing mixture into tofu evenly and thoroughly.

2. Add cilantro, scallions, garlic, and chili flakes, in that order, to a small heatproof bowl. (You will pour hot oil over it, and you want the oil to mostly hit the garlic and chili flakes on top.) Heat a large nonstick pan or cast-iron skillet over medium. Add 3 tablespoons oil and spread it around pan. When oil is shimmering, add tofu slices. Fry, cooking in batches if needed, until golden brown and crispy, 4 to 5 minutes per side. Transfer tofu to a serving platter.

3. Add remaining 1 tablespoon oil to same pan and heat until shimmering. Pour hot oil over garlic-chili mixture, using a rubber spatula to scrape every last drop! Stir in soy sauce, 2 tablespoons water, sugar, and rice vinegar to make a dipping sauce. Serve with crispy tofu. 

    

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