Recipe: Taiwanese Style Popcorn Tofu

INGREDIENTS

• 1 (16 oz) extra firm tofu, frozen solid and thawed the day before, and pressed*
• 1 tbsp soy sauce 
• 1 tbsp Shaoxing wine 
• ½ tsp Chinese 5-spice powder 
• ¼ tsp salt 
• ½ cup corn starch (or potato starch)
• ½ tsp Chinese 5-spice powder
• ½ tsp salt
• Avocado Oil
• Pinch of Chinese 5-spice powder
• Sea salt
• Pinch white pepper
• A handful of fresh Thai basil leaves
   

INSTRUCTIONS

1. Tear the tofu into bite-sized pieces and place it in a bowl with the soy sauce and Shaoxing wine. Sprinkle on ½ teaspoon 5-spice powder and ¼ teaspoon salt. Mix to coat well and marinate for at least 10 minutes. 
2. In a medium bowl, whisk together the corn starch, ½ teaspoon 5-spice powder, and ½ teaspoon salt.
3. Sprinkle half of the corn starch mixture over the tofu and toss to coat, allowing a few moments for the tofu to absorb the starch. Add the remaining starch mixture and toss to evenly coat. 
4. Add avocado oil to cover a large pan or wok by about ¼ inch and heat to medium-high until it bubbles when food is added.
5. In batches (if needed), carefully place the tofu in the oil, making sure the pan is not overcrowded.
6. Leave the pieces to fry for 2-3 minutes or until golden brown throughout. You can move around and flip the pieces (if your oil doesn’t completely submerge the pieces) to evenly crisp and cook each side until golden brown. 
7. Once the pieces are golden brown, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate.
8. While the pieces are still hot, sprinkle over some of the salt, 5-spice powder, and white pepper, to taste. Toss and add more if needed. 
9. Carefully add basil leaves to the oil and leave to crisp for 3-5 minutes, or until crisp. 

*NOTES
Freeze your unopened package of tofu for at least 24 hours and remove from the freezer 24 hours prior to beginning this recipe to allow it to thaw. Press for 30 minutes to remove excess liquid.