Every afternoon in elementary school, I’d leave the Taipei American School gates and instantly be greeted by the smell of Taiwanese popcorn chicken. This tofu version makes the kitchen smell just like Taipei.
Makes 4 servings
Ingredients
1/4 cup plus 1 tablespoon neutral oil
7 or 8 Thai basil leaves
One 15-ounce package extra-firm tofu
1/4 cup cornstarch (see note)
2 garlic cloves, crushed
1 ½ teaspoons tamari
2 teaspoons toasted sesame oil
2 teaspoons five-spice powder
1 teaspoon organic cane sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
Seasoning Mix
1/2 teaspoon five-spice powder
1/2 teaspoon mushroom powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground white Pepper
Method
Preheat the oven to 400°F.
In a small pot or shallow pan, off heat, combine 1/4 cup of the neutral oil and the basil leaves. Turn the heat to medium and bring to a sizzle. Let cook for 1 to 2 minutes, stirring constantly, until the basil starts to shrivel. Remove the basil from the oil and set aside on a paper towel.
To prepare the tofu, press it between two kitchen linens with your hands to remove excess water. Use your hands to tear the tofu into chunks that resemble chicken nuggets. In a medium shallow bowl, toss the tofu in the cornstarch to coat. Arrange the tofu on a sheet pan (don’t crowd the pieces too much) and bake for 10 minutes, until lightly golden.
In a medium bowl, mix the remaining 1 tablespoon oil with the garlic, soy sauce, sesame oil, five-spice, sugar, salt, and white pepper. Toss the tofu in the mixture, spread it across the sheet pan again, and bake for 12 to 15 minutes, until crisp.
Meanwhile, to prepare the seasoning mix, combine all the ingredients in a small bowl.
Toss the tofu and basil leaves in a large bowl to combine. To finish, add the seasoning mix and toss until evenly coated.
Enjoy hot!
NOTE: For better crunch, use 2 tablespoons cornstarch plus 2 tablespoons potato starch in place of the 1/4 cup cornstarch. It’s an extra ingredient, but it makes a difference in the final
By Remy Park at veggiekins
Excerpted from Sesame, Soy, Spice: 90 Asian-ish Vegan and Gluten-free Recipes to Reconnect, Root, and Restore © 2024 by Remy Morimoto Park. Photography © 2024 by Kristin Teig. Reproduced by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. All rights reserved.
