fried tofu

makes sixteen little tofu cubes.

procedure

• small cast-iron skillet
• enough (about ⅓c) high-temp fry oil, like canola fill the skillet with about 1cm of oil and heat it until a toss of corn starch sizzles.
• 400g firm tofu, drained cut the tofu into little cubes.
• medium bowl
• whisk
• enough (less than ¼c) corn starch
• generous salt
• generous pepper
• a pinch of old bay whisk together the dry ingredients.
• small bowl
• ¼c soy sauce or tamari
• 3tbsp rice vinegar
• 2tsp sesame oil
• 2tbsp honey
• 1tsp gochujang whisk together the sauce.
• metal tongs coat one tofu cube in the dry mixture and gently place it in the pan. if it starts to sizzle and brown within ten seconds, you’re at the right temperature. toss in another handful of coated cubes. be careful not to crowd the pan. it’s okay if you need to fry in batches. turn the tofu when the frying side is golden brown. do this until all sides (yes, all six sides) are fried.
• medium bowl, lined with paper towels remove finished cubes into a bowl to drain.

storage

line a storage container with a paper towel before putting your leftover tofu in. it won’t be great later, but you’ll eat it. you’ll eat it standing in the kitchen, dipping cold fried cubes in your cold leftover sauce.