Spicy Cumin Tofu

Method

1. 1

   If using seeds, toast 2 Tbsp. cumin seeds and 2 tsp. coriander seeds in a large nonstick skillet, stirring often, over medium heat until fragrant and slightly darker in color, 5–7 minutes. Transfer spices to a mortar and pestle and crush until finely ground. Transfer to a small bowl; reserve skillet. If using ground spices, combine 2 Tbsp. ground cumin and 1 tsp. ground coriander in a small bowl.

2. 2

   Add 2 Tbsp. soy sauce, 1 Tbsp. light or dark brown sugar, 2 tsp. crushed red pepper flakes, and 1 tsp. distilled white vinegar to spices and mix well; set sauce aside.

3. 3

   Heat 1 Tbsp. vegetable oil in reserved large nonstick skillet over high. Arrange 1 medium white onion, cut into 1" pieces, and 1 bunch scallions, trimmed, cut into 1" pieces in pan in an even layer and cook, undisturbed, until blistered in spots underneath but still quite crisp, about 4 minutes. Transfer onion and scallions to a plate

4. 4

   Heat remaining 3 Tbsp. vegetable oil in same pan over high. Cook one 14-oz. block firm tofu, drained, crumbled into small pieces, stirring occasionally, until golden and crisp in spots, 8–10 minutes. Reduce heat to medium; pour in reserved sauce and cook, stirring often, until liquid is mostly evaporated and spices have started to form a light crust around tofu, about 2 minutes.

5. 5

   Remove from heat and return onion and scallions to pan; stir to combine. Taste tofu mixture and season with kosher salt if needed. Top with cilantro leaves with tender stems; serve with steamed white rice.

Reviews