Chinese Hunan Cumin Tofu Stir-Fry

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 1 1/2 cups cooked rice, for serving
• 4 tbsp neutral oil, divided
• 1 tbsp cornstarch
• 1 tbsp whole cumin seeds
• 1 tsp ground cumin
• 1 tbsp chili flakes
• 5 garlic cloves, minced
• 1 tsp grated ginger
• 1 small red bell pepper, sliced
• 4 scallions, cut into 2-inch lengths
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• Salt and black pepper

Steps

1. Press the tofu between paper towels under a weight for 20 minutes, then cube it and pat it dry again. Water in the tofu is the single reason it fails to crisp.
2. Toss the cubes with the cornstarch and a pinch of salt until lightly coated on all sides.
3. Heat 3 tablespoons of the oil in a wok or heavy skillet over medium-high heat until it shimmers.
4. Add the tofu in a single layer and leave it completely undisturbed for 4 minutes, until a golden crust forms and it releases from the pan on its own.
5. Turn the cubes and cook for 6 to 8 minutes more, turning every couple of minutes, until crisp on several sides. Lift them out.
6. Add the remaining oil and the whole cumin seeds to the hot pan and toast for 20 seconds, until they crackle and smell strongly fragrant. Whole seeds toasted this way are the signature of the dish, not ground cumin alone.
7. Add the bell pepper for 2 minutes, then the garlic, ginger, chili flakes, and ground cumin for 30 seconds.
8. Return the tofu with the soy sauce, vinegar, and scallions and toss for 1 minute over high heat, then serve immediately over rice before the crust softens.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.