It’s been an utterly crazy week. I cooked—a lot—but since the food was meant to be photographed more than eaten, I ate precious little of it.
This dish, however, I inhaled. I had a tough time with the photo thanks to a still-too-early sunset—but I think you get the idea. Crispy on the outside, creamy in the middle, fried tofu is a snap to make and is dangerously addictive. Even tofu haters will scarf it down because…it’s fried. Atop a crunchy, easy-breezy cabbage salad, it’s a nice way to pull together a quick, hot meal after a long, cold day.
Crispy Tofu with Cabbage Salad
Dressing adapted from Tyler Kord via NYTimes
1 block firm tofu
1 small piece of ginger, 1 1/2 inches long, peeled & minced
1 clove garlic, minced
1/4 c. soy sauce
2 Tbsp. white vinegar
2 Tbsp. mirin
1/2 tsp. sesame oil
1/2 tsp. dried red pepper flakes
1/2 tsp. sugar
2 c. shredded cabbage
4 scallions, sliced thin
1/4 c. chopped fresh cilantro
Drain liquid from tofu container. Cut tofu block into 1/2-inch slices, then halve the slices along the diagonal. Press down on the tofu with paper towels to remove as much liquid as possible.
Dredge cubes in rice flour, setting on a plate as you go.
Pour oil 1/2-inch deep in a large skillet. Heat over medium-high heat. While oil heats, whisk together garlic, soy sauce, white vinegar, mirin, sesame oil, red pepper flakes, and sugar.
Toss cabbage, scallions, and cilantro in a medium bowl with 1-2 Tbsp. of the dressing. Divide among plates.
When oil is hot, fry tofu triangles until golden brown on one side. Using tongs, turn and brown on the other side. Drain on paper towels. Plate hot tofu alongside cabbage salad. Drizzle with remaining dressing and serve immediately.