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Spicy Cumin Tofu

🇨🇳 China · Hunan

Servings: 2-4 Total: 40 minutes

Ingredients

  • 2 Tbsp cumin seeds or ground cumin
  • 2 tsp coriander seeds or 1 tsp ground coriander
  • 2 Tbsp soy sauce
  • 1 Tbsp light or dark brown sugar
  • 2 tsp crushed red pepper flakes
  • 1 tsp distilled white vinegar
  • 4 Tbsp vegetable oil, divided
  • 1 medium white onion, cut into 1" pieces
  • 1 bunch scallions, cut into 1" pieces
  • 1 (14-oz) block firm tofu, drained and crumbled into small pieces
  • Kosher salt, to taste (optional)
  • Cilantro leaves with tender stems, for serving
  • Steamed white rice, for serving

Steps

  1. If using whole seeds, toast cumin and coriander seeds in a large nonstick skillet over medium heat, stirring often, until fragrant and slightly darker, 5-7 minutes. Grind finely with a mortar and pestle and transfer to a small bowl. If using ground spices, simply combine them in a small bowl.
  2. Add soy sauce, brown sugar, red pepper flakes, and vinegar to the spices; mix well and set aside as the sauce.
  3. Heat 1 Tbsp oil in the skillet over high heat. Add onion and scallions in an even layer and cook undisturbed until blistered but still crisp, about 4 minutes. Transfer to a plate.
  4. Heat remaining 3 Tbsp oil in the same pan over high heat. Add crumbled tofu and cook, stirring occasionally, until golden and crisp in spots, 8-10 minutes.
  5. Reduce heat to medium, pour in the reserved sauce, and cook, stirring often, until liquid mostly evaporates and spices form a light crust on the tofu, about 2 minutes.
  6. Remove from heat and return onion and scallions to the pan; stir to combine. Season with salt if needed.
  7. Top with cilantro and serve with steamed white rice.

Source: www.epicurious.com