14  ounces medium-firm or soft tofu

2 tsp plus 3/4 cup cornstarch

1/4 cup water

1/4 cup rice vinegar

3 tbsp sugar

1 tbsp Asian chili garlic sauce

1/4 cup cornmeal

Salt and pepper

3/4 cup Vegetables oil

  1. Line baking sheet with triple layer of paper towels.  Slice tofu crosswise into 1-inch slabs, then slice each slab in half lengthwise. Spread tofu on prepared sheet and let drain for 15 minutes.
  2. Meanwhile, whisk 2 tsp cornstarch, water,vinegar, sugar, and chili garlic sauce together in small saucepan. Bring to simmer over medium high heat and cook, whisking constantly, until thickened about 4 minutes. Remove from heat and cover to keep warm.
  3. Set wire rack in rimmed baking sheet. Combine cornmeal and remaining 3/4 cup cornstarch in shallow dish. Gently pat tofu dry with paper towels and season with salt and pepper. Working with a few pieces at a time, coat tofu throughly with cornstarch mixture, pressing gently to adhere, then transfer to prepared rack. Line large plate with triple layer of paper towels. Heat oil in 12-inch nonstick skillet over medium high heat until shimmering.
  4. Carefully lay tofu in skillet and cook until golden brown and crsipy on all sides, about 4 minutes, turning tofu as needed. Drain tofu briefly on prepared plate. Season with salt to taste. Serve with sauce.

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