East Coast Sesame Tofu
Ingredients
1 package extra firm tofu
⅓ cup oyster or hoisin sauce
1 tbsp Shaoxing wine (I can never find this but sherry or dry white wine works too)
1 tbsp toasted sesame oil
vegetable oil
2 large eggs
1 cup corn starch
1 ¾ tsp kosher salt
5 cloves garlic, chopped
5 tsp tomato paste
¼ lightly packed brown sugar
3 tbsp rice vinegar
½ tsp crushed red pepper
2 tsp toasted sesame seeds *
4 cups steamed rice
4 cups steamed broccoli
* Can't find toasted sesame seeds at the store? No problem, heat a dry pan until nearly smoking, then add regular sesame seeds and shake constantly over high heat until the seeds turn golden brown and smell fragrant and nutty. Transfer to a bowl for later use.
Slice tofu into ½ inch x 1 inch rectangles. Lay flat on a cutting board, wrap with paper towels, and place something heavy on top. Press liquid out for a few minutes until somewhat dry.
In a medium bowl, add tofu, 2 tbsp of oyster sauce, Shaoxing wine and 1 teaspoon sesame oil. Mix until well combined and let marinate for 5 minutes.
Meanwhile, in a large, heavy-bottomed pot or Dutch oven, heat 1 inch of vegetable oil over medium-high to 375 degrees (until shimmering but not smoking).
Beat eggs in a wide, shallow dish. Add cornstarch to a second shallow dish. Place some of the tofu in the egg mixture and toss until fully coated, allowing excess to drip back onto the dish. Transfer tofu to the cornstarch; toss until each piece is fully coated.
Using a slotted spoon or tongs, transfer the tofu to the oil; fry until golden brown. Remove to a large paper towel-lined plate and season with 1½ tsp salt. Repeat with remaining tofu. (The oil should return to hot before frying the new batch).
In a small saucepan over medium-low heat, combine 2 tbsp vegetable oil and the garlic. Cook, stirring occasionally, until the garlic is golden brown.
Add the tomato paste and fry, stirring often, until the oil is stained and the tomato paste becomes a shade darker.
Stir in 3 tbsp water, the brown sugar, vinegar, the remaining 3 tbsp oyster sauce, the remaining 2 tsp sesame oil, crushed red pepper and ¾ tsp salt. Increase heat to medium and cook until the mixture thickens slightly and coats the back of a spoon.
Remove the paper towel from the bowl of fried tofu and pour the sauce all over. Toss until the chicken is well coated. Transfer to a plate and sprinkle with toasted sesame seeds. Serve with steamed rice and broccoli, if desired.