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Stir-Fried Cumin Tofu

Stir-Fried Cumin Tofu

By Courtney HillJanuary 26, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    plus marinating
  • Rating

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.

Ingredients
  • 3

    tablespoons soy sauce, divided

  • 2

    tablespoons balsamic vinegar, divided

  • Kosher salt and ground black pepper

  • 14

    ounce container firm OR extra-firm tofu, drained, patted dry, halved lengthwise, then cut crosswise into ½-inch-thick planks

  • ¼

    cup cornstarch

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    medium yellow onion, halved and thinly sliced

  • 4

    teaspoons cumin seeds, lightly crushed OR 2 teaspoons ground cumin

  • 4

    medium garlic cloves, minced

  • ½

    teaspoon red pepper flakes

Step 1

In 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.

Step 2

In 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.

Step 3

In 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.

Step 4

Optional garnish: Scallions, thinly sliced on the diagonal OR chili oil OR both

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