Twice Cooked Tofu
These tofu cubes make a flavorful addition to stir-fries, cooked noodles, and salad. Cooked Szechwan peppercorns give them an intriguing aroma reminiscent of cinnamon.
½ pound firm tofu
2 tablespoons hoisin sauce
2 tablespoons water
½ teaspoon sugar
1 teaspoon ground Toasted Szechwan Peppercorns (see sidebar on page 91)
1 tablespoon cornstarch
3 cups oil for deep-frying
Preheat oven to 325°F.
Drain tofu and cut into ½-inch cubes. Place the tofu cubes on a baking dish.
Combine the hoisin sauce, water, and sugar in a small bowl. Spread half the mixture over the tofu cubes. Sprinkle with the Toasted Szechwan Peppercorns. Bake for 15 minutes. Spread the remaining sauce over the tofu and bake for another 15 minutes or until the tofu is browned and cooked.
Add oil to a preheated wok and heat to 350°F. While oil is heating, coat the tofu cubes in the cornstarch.
When oil is hot, carefully add the tofu cubes into the wok. Deep-fry until browned (this will take 1–2 minutes). Remove and drain on paper towels.