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Stir-Fried Cumin Tofu
30 minutes plus marinating
Xinjiang cumin lamb, a classic stir-fry that originated with the Muslims in the Xinjiang region of northwestern China, pairs lamb or sometimes beef with whole cumin seeds and chilies. We swap the meat for protein-rich tofu, marinating it with soy sauce and vinegar before searing it in a hot pan. Chinese black vinegar makes a great addition to the marinade, though easier-to-find balsamic makes a good substitute, as it mimics the sweet-tart, lightly syrupy character of Chinese black vinegar.
tablespoons soy sauce, divided
tablespoons balsamic vinegar, divided
01In a pie plate or shallow bowl, stir together 1 tablespoon of the soy sauce, 1 tablespoon of the vinegar and ½ teaspoon each salt and black pepper. Add the tofu and toss to coat. Let stand at room temperature for at least 15 minutes or up to 1 hour. Pat the tofu dry in the pie plate. Sprinkle with the cornstarch and toss to coat, gently pressing to adhere.
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This was a game changer. You know when you combine things and they form more than the sum of their parts? That exciting moment in cooking we all search for and once we find it we repeat forever?! This is the only way I want to cook Tofu from now on. Excellent with some garlic tossed noddles and another veggie like brocolli or bok choi.
Wow! Made this and it was delicious and pretty easy.