Twice-Cooked Tofu

These tofu cubes make a flavorful addition to stir-fries, cooked noodles, and salad. Cooked Szechwan peppercorns give them an intriguing aroma reminiscent of cinnamon.

Ingredients

12pound firm tofu

2 tablespoons hoisin sauce

2 tablespoons water

12teaspoon sugar

1teaspoon ground peppercorns

1tablespoon cornstarch

3 cups oil for deep-frying

1. Preheat oven to 325F.

2. Drain tofu and cut into 1,-inch cubes. Place the tofu cubes on a baking dish.

3. Combine the hoisin sauce, water, and sugar in a small bowl. Spread half the mixture over the tofu cubes. Sprinkle with the Toasted Szechwan Peppercorns. Bake for 15 minutes. Spread the remain-ing sauce over the tofu and bake for another 15 minutes or until the tofu is browned and cooked.

4. Add oil to a preheated wok and heat to 3 50F. While oil is heating, coat the tofu cubes in the cornstarch.

5. When oil is hot, carefully add the tofu cubes into the wok. Deep-fry until browned(this will take1-2 minutes). Remove and drain on paper towels.

qingquang

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