Schezwan Fried Rice with Garlic Tofu

Ingredients

• 400 g extra-firm tofu (pressed for at least 30 minutes to remove excess water)
• 0.25 cup cornstarch (for coating tofu)
• 0.5 tsp salt (for coating tofu)
• 0.25 tsp black pepper (freshly ground)
• 1 cup vegetable oil (for frying)
• 2 tbsp sesame oil (for the sauce)
• 12 cloves garlic (finely chopped)
• 1 inch ginger (peeled and finely chopped)
• 2 pcs green chili (slit lengthwise)
• 1 pcs onion (medium, cut into 1-inch cubes)
• 1 pcs green bell pepper (medium, deseeded and cut into 1-inch cubes)
• 2 tbsp soy sauce (low sodium recommended)
• 1 tbsp red chili sauce (e.g., Sriracha or an Indo-Chinese brand)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp water (for slurry)
• 2 tbsp spring onion (greens only, chopped for garnish)
• 1 tsp sesame seeds (toasted, for garnish)

Instructions

1. 1

   Press and Coat Tofu

   • Wrap the block of tofu in several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast-iron skillet or books) on top and press for at least 30 minutes to remove excess water.
   • Cut the pressed tofu into 1-inch cubes.
   • In a large bowl, whisk together 1/4 cup cornstarch, salt, and black pepper. Add the tofu cubes and toss gently until each piece is evenly coated.
2. 2

   Fry the Tofu

   • Heat 1 cup of vegetable oil in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
   • Carefully add the coated tofu cubes in a single layer, working in batches to avoid overcrowding the pan.
   • Fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
   • Using a slotted spoon, transfer the fried tofu to a wire rack to drain excess oil and maintain crispiness.
3. 3

   Prepare the Sauce

   • In a small bowl, whisk together the soy sauce, red chili sauce, rice vinegar, and sugar. Set aside.