Freeze and thaw 1 block of firm tofu. Tear into bite-size pieces. Boil in salted water for 7 minutes, then drain well. Toss with corn starch, garlic powder, smoked sea salt, cracked white pepper, cumin powder, smoked paprika, and ground Szechuan peppercorns. Lightly spray with cooking oil.
Air fry at 385°F for 8 minutes, shake the basket, spray lightly again, then air fry another 7 minutes until crisp.
In a nonstick pan, dry toast ground Szechuan peppercorns. Add oil, then bloom cumin powder, smoked chili powder, smoked paprika, garlic powder, cracked white pepper, and a little grated ginger.
Stir in soy sauce, rice wine vinegar, sriracha ketchup, sriracha, maple syrup, and water. Simmer until thick enough to coat the tofu, then finish with a small knob of vegan butter for sheen. Toss the tofu in the sauce until glossy.
Served with leftover Chinese takeout rice tossed with Szechuan chili crisp and sesame-garlic green beans.
by slh2c
3 Comments
Looks amazing!!
Wow this looks so good
When you freeze the tofu is it unopened, still in its original water bath? I’ve never tried it partly because I’ve never understood whether you open and drain or not