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Stir-Fried Cumin Tofu
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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.
4
Servings
30 minutes
plus marinating
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3
tablespoons soy sauce, divided
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2
tablespoons balsamic vinegar, divided
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Kosher salt and ground black pepper
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14
ounce container firm OR extra-firm tofu, drained, patted dry, halved lengthwise, then cut crosswise into ½-inch-thick planks
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¼
cup cornstarch
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3
tablespoons grapeseed or other neutral oil, divided
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1
medium yellow onion, halved and thinly sliced
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4
teaspoons cumin seeds, lightly crushed OR 2 teaspoons ground cumin
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4
medium garlic cloves, minced
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½
teaspoon red pepper flakes
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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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02In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil until shimmering. Add the tofu, distributing it in an even layer, and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown on the second sides, another 3 to 4 minutes. Transfer to a paper towel-lined plate; set aside. Wipe out the skillet.
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03In the same skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the onion and cumin; cook, stirring occasionally, until the onion is charred in spots and slightly softened, 3 to 5 minutes. Add the garlic and pepper flakes, then cook, stirring, until fragrant, 30 to 60 seconds. Add the tofu, remaining 2 tablespoons soy sauce, remaining 1 tablespoon vinegar and 2 tablespoons water. Cook, stirring often, until the liquid has evaporated, about 1 minute. Off heat, taste and season with salt and black pepper.
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04Optional garnish: Scallions, thinly sliced on the diagonal OR chili oil OR both
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.