Chinese Bbq–Style Tofu And Scallions
Chinese Bbq–Style Tofu And Scallions
Char siu pork is one of my favorite dishes, but the pork belly it’s made with means it’s only a rare indulgence. To make the dish healthier and more weeknight-friendly, I decided to apply the same sticky, savory-sweet glaze to tofu, which transforms the otherwise bland bean curd into umami bombs that are addictive to eat over rice. The glaze is packed with flavor thanks to a mix of soy sauce, honey, sriracha, and Chinese five-spice powder. Glaze pieces of chicken, pork, or your shoe, really, in this sauce, and it will taste wonderful, trust me.
Ingrediënten
- 7 ounces ½ package extra-firm tofu, drained and cut into slabs ¾ inch thick, 1 inch wide, and 2 inches long
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- 2 teaspoons sriracha hot sauce
- 1 teaspoon Chinese five-spice powder
- ÂĽ teaspoon garlic powder
- Freshly ground black pepper
- 4 scallions cut into 2-inch batons
- Cooked white rice for serving
Instructies
- Place the tofu slabs between sheets of paper towels, top with a heavy board or skillet, and let stand for 15 minutes to absorb any excess moisture.
- Meanwhile, in a bowl, whisk together the soy sauce, vinegar, honey, hoisin, sriracha, five-spice powder, garlic powder, and black pepper to taste until smooth.
- Place the tofu pieces and scallions in a 7-inch round cake pan insert, metal cake pan, or foil pan and pour the sauce over them, turning the tofu to coat in sauce.
- Place the pan in the air fryer and cook at 375°F, turning the tofu every 5 minutes, until the sauce is reduced and glazed over the tofu and scallions, about 18 minutes.
- Remove the pan from the air fryer and serve the tofu and scallions hot over rice.
Notes / Tips / Wine Advice:
No pan insert?
If you don’t want to use the pan insert, you can still make this tofu. Simply brush the tofu pieces with the sauce every 5 minutes, flipping them before you brush, until done. You will have some glaze left over, and the tofu won’t have as intense a flavor as if it had been cooked in the sauce, but it’ll still be glazed and sticky.
If you don’t want to use the pan insert, you can still make this tofu. Simply brush the tofu pieces with the sauce every 5 minutes, flipping them before you brush, until done. You will have some glaze left over, and the tofu won’t have as intense a flavor as if it had been cooked in the sauce, but it’ll still be glazed and sticky.
