Street Tofu

Based on this video and recipe by Chinese Cooking Demystified.

Served over rice, so make some rice to go with it.

Ingredients

• Firm tofu, 2 blocks, ~800g. Cut into larger ~2 cm pieces – four slices per block. This needs to be thicker because we can’t have bubbling oil muffing up and making our spice mix clump.
• Oil. For brushing. Peanut oil or sunflower oil are nice.
• Scallions. Sliced, for garnish.
• Chinese BBQ spice mix

Steps

• Butterfly firm tofu and then cut each half into two pieces.
• Pat surface of tofu dry with paper towel. Do not press out water!
• Lightly oil heavy skillet (I use cast iron).
• Heat skillet on medium.
• Add tofu, cut side up (because the non-cut side will be dryer and crisp better).
• Fry for 5 minutes.
• Brush thin layer of oil on top side of tofu.
• Smother with spice mix.
• Release from pan if it is adhering.
• Fry for 5 minutes more.
• Serve over rice.