Crispy Sweet Pomelo Tofu
Takeout style, but way better and with zero animal cruelty. We are pressing the tofu to make it incredibly crispy, then coating it in a sticky, sweet and sour ginger-pomelo glaze that will make you forget about your local Chinese restaurant.
INGREDIENTS
For the crispy tofu 1 block (14 or 16 oz) of firm or extra-firm tofu. 1 tbsp of neutral vegetable oil. ½ tsp of kosher salt. ½ tsp of onion powder. ½ tsp of garlic powder. Black pepper to preference. 2 tbsp of cornstarch or potato starch — the texture master.
For the sweet pomelo sauce 2 tsp of vegetable oil. 2 cloves of garlic — minced. 2 tsp of minced ginger. 2 green onions — sliced, with the whites and greens separated. ½ tsp of red chili flakes — optional, for a kick. 2 tbsp of soy sauce. 3 tbsp of brown sugar — use at least 2 tsp to balance the acidity of the juice. ½ cup of pomelo juice. 2 tsp of pomelo zest. 1 tbsp of rice vinegar. 2 tsp of toasted sesame oil. 2 tsp of cornstarch.
THE PREP
The Tofu: Drain your tofu block and press out the excess moisture for at least 15 minutes. You can use a fancy tofu press like the one from Tofuture, or get scruffy and use kitchen towels and a pile of heavy books.
Cut the tofu into cubes or tear it into rustic, bite-sized chunks and put them in a bowl. Drizzle with 1 tbsp of vegetable oil, then toss gently with salt, onion powder, garlic powder, and black pepper using a flexible spatula.
Sprinkle the cornstarch or potato starch over the seasoned tofu and gently shake the bowl until every piece is evenly coated.
The Cook:
Oven: Preheat to 425°F (approx. 218°C). Arrange the tofu in a single layer on a baking sheet so they aren't touching. Bake for 15 minutes, toss, then bake for another 15-20 minutes until golden and crispy.
Air Fryer: Grease the air fryer basket. Arrange the tofu in a single layer and air fry at 400°F (approx. 204°C) for 18-20 minutes, shaking the basket every 5 minutes so they crisp up evenly.
The Sauce: In a bowl, whisk together the soy sauce, orange juice, orange zest, brown sugar, rice vinegar, sesame oil, and cornstarch.
Heat 2 tsp of oil in a skillet. Add your minced garlic, ginger, chili flakes, and the white parts of your green onions before turning on the heat. This stops the garlic from burning and turning bitter.
Heat the pan over medium heat. Once the pan sizzles, sauté for 2-3 minutes until fragrant.
Give your sauce mixture another quick whisk, then pour it into the skillet. It should simmer immediately. Stir constantly for 1-2 minutes until it thickens into a beautiful glaze.
Toss your crispy tofu and the green parts of the scallions into the sauce, coat them completely, and serve immediately!