STICKY SESAME SPONGY TOFU

• doses: SERVES 4 TO 6

Ingredientes

THE SAUCE

2 tablespoons Chinese sesame paste, homemade (page 305) or store-bought

2 tablespoons soy sauce

1 tablespoon vegetarian oyster

sauce

1 tablespoon Shaoxing wine

1 tablespoon sugar

THE SPICE MIXTURE

2 tablespoons toasted sesame seeds

2 teaspoons ground cumin

½ teaspoon five-spice powder

V½ teaspoon ground red chile or cayenne pepper

THE STIR-FRY

14 to 16 ounces (390 to 450 grams) spongy tofu (qianye doufu) or firm or extra-firm tofu

1 cup (240 mL) vegetable oil, for frying

2 garlic cloves, minced

3 tablespoons finely chopped fresh cilantro, for garnish

Instruções

MAKE THE SAUCE: In a smal bowl, combine all the ingredients for the sauce, stirring until smooth and the sesame paste is fully incorporated. Set aside.

MAKE THE SPICE MIXTURE: In another small bowl, combine all the ingrediernts for the spice mixture. Set aside.

PREPARE THE STIR-FRY: Cut the tofu into batons about 2 inch wide, 2 inch thick, and 3 inches long.

Heat the oil in a wok over high heat. Fry the tofu in batches until golden brown-each baton will expand and become puffy but will deflate when removed from the oil. Drain the fried tofu on a paper towel-lined plate. Pour the oil into a heatproof container for another use, reserving 2 tablespoons oil in the wok.

Return the wok to medium heat. Add the garlic and briefly stir-fry it in the reserved oil until fragrant but not yet darkened, about 30 seconds. Reduce the heat to low, then add the sauce mixture and stir as it comes to a boil. Add the fried tofu and the spice mixture and toss until each baton is evenly coated. Stir in the cilantro, arrange on a plate, and serve immediately.

Notas

Spongy tofu (see page 131) is a tofu made of soy protein with a deli. cious bouncy, fish-cake-like texture. Although it's little known in the States, it is available at most Asian supermarketslook for it in the refrigerated or frozen soy-product section. At the Liansu Kongiian vegetarian restaurant in Harbin, the chefs cut the tofu into thick batons and toss it in a barbecue-style sauce that's slightly sweet and

a bit spicy, with nutty sesame and fragrant cumin. The batons are arranged in a beautiful stack, and the irresistible favors coating the chewy, soft., bouncy tofu fingers make this one of their most popular offerings. If you can't find spongy tofu, substitute firm tofu instead.