Silken Tofu with Peanut Chile Crisp
Ingredients: Roasted Peanuts, White Sesame Seeds, Panko Breadcrumbs, Cinnamon Stick, Star Anise · 20 min cook time · 300kcal · ₩10,000
Ingredients
0.25cup Roasted Peanuts, 2tbsp White Sesame Seeds, 0.5cup Panko Breadcrumbs, 1ea Cinnamon Stick, 1ea Star Anise, 2tbsp Sichuan Chili Flakes, 4cloves Garlic, 0.5cup Cilantro, 2blocks Silken Tofu, 0.25cup Neutral Flavored Oil (Avocado Oil), 2tbsp Soy Sauce, 1tbsp Rice Vinegar, 1tbsp Agave Nectar
Instructions
1. Finely chop 1/4 cup of roasted peanuts. These are salted, but unsalted peanuts are also fine.
2. Add 2 tablespoons of white sesame seeds to the chopped peanuts. You can use black, but white sesame seeds are easier to see when toasted.
3. Add 1/2 cup of Panko breadcrumbs to the mixture. These Japanese breadcrumbs will add a light, flaky texture.
4. Toast the peanut, sesame seed, and panko mixture in a frying pan over medium heat for about 3 minutes, stirring frequently to prevent burning. This brings out the flavors and adds color.
5. Kill the heat once the panko has some color and transfer the toasted mixture to a bowl.
6. Prepare the flavor components: Add 1 cinnamon stick (broken in half) and 1 whole star anise to a separate bowl. These spices are used in Chinese five-spice powder for a sweet, warm flavor.
7. Add 2 tablespoons of Sichuan chili flakes to the bowl. For milder heat or if you don't have Sichuan chili flakes, use gochugaru.
8. Grate 4 garlic cloves directly into the bowl with the spices. If you don't have a grater, you can finely mince it with a knife or use a garlic press.
9. Finely chop 1/2 cup of fresh cilantro. You can use the tender stems in addition to the leaves, as they are edible and delicious. This will give the chili crisp a fresh, herbal, citrus flavor.
10. Prepare the silken tofu. Carefully remove 2 blocks of silken tofu from their packaging. If your tofu is vacuum-sealed, there's a tip in the written recipe on how to make it easier to come out. If it breaks, it's fine; you can slice it into cubes.
11. Slice one block of tofu into cubes. A butter knife is sufficient as the tofu is very soft.
12. Measure out 1/4 cup of any neutral-flavored oil (like avocado oil) into a small saucepan. Heat the oil over medium heat for several minutes, or until it registers at 350°F (175°C). If you don't have a thermometer, test by adding a small piece of minced garlic; if it sizzles immediately, the oil is ready.
13. Carefully pour the hot oil over the spices and garlic in the bowl. The oil will sizzle and gently cook the aromatics. Add the chopped cilantro.
14. Let the mixture rest for a minute. At this point, you can pick out the star anise and cinnamon stick pieces as they have served their purpose.
15. Add 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of agave nectar to the chili crisp mixture. Mix well. Agave nectar is preferred for its neutral flavor, but maple syrup can also be used.
16. Combine the wet chili crisp mixture with the toasted crunchy components and mix thoroughly.
17. If your tofu has been sitting, it will accumulate some water. Tip the plate over a sink or bowl to drain the excess water.
18. Dollop the fragrant and delicious chili crisp generously on top of the whole block of silken tofu and the cubed tofu. Every bite will be coated in this flavorful sauce.
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