Chewy-Crispy Tofu Sticks with Chili-Ginger Jam Dipping Sauce

These little morsels—a sort of crude American adaptation of the deep-fried tofu part of agedashi tofu—really do remind me of mozzarella sticks. And the pleasure is very similar. The breading takes on a bit of both crispiness (thanks to panko bread crumbs) and light chewiness (thanks to potato or cornstarch), and salting both the tofu and the breading is key. Shallow-frying is perfectly fine: you need only a quarter inch of oil or so, and as long as the oil is heated, the crusts will stay light and crispy, and you’ll avoid the oil seeping into the food and making it leaden and soggy. I love these with the accompanying Ginger-Chili Jam Dipping Sauce (below), but they welcome all kinds of condiments. Serves 4 to 6 SnackingDinner Chewy-Crispy Tofu Sticks with Chili-Ginger Jam Dipping Sauce Rich Vegetable Sipping Broth Umami Roasted Tomatoes over Cultured Cashew Ricotta Baked Brussels Sprouts Chips Crudités Baby Turnips or Assorted Radishes, Carrots, Broccoli or Cauliflower, Leafy Herbs Brussels Sprouts with Peanuts + Yuba Gingery Quick-Pickled Beetsor Store-Bought Asian Pickles

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the tofu and gently blot off excess liquid, then slice in half height-wise, like a layer cake. Arrange the two pieces in a single layer on a clean kitchen towel, then fold over the towel’s excess. Set a cutting board and something heavy on top and continue to drain for at least 15 minutes.

Step 2

Cut each piece of tofu in half lengthwise, then into sticks about 2 inches long and roughly ½ inch thick. You should have 16 pieces. Sprinkle them lightly and evenly with salt.

Step 3

In a shallow bowl, stir together the potato starch, bread crumbs, and ½ teaspoon salt. Pour oil into a heavy skillet or wok to a depth of ¼ inch, and warm over medium heat. Working in batches, dredge the tofu pieces through the dry mixture, coating them well on all sides.

Step 4

Test the oil temperature by dipping a corner of a tofu piece into the pan. It should sizzle immediately. Fry the pieces in batches—as many as will fit in a loose single layer—until crisp and lightly golden brown all over, 5 to 7 minutes, turning them as necessary to fry evenly on all sides. Reduce the heat if necessary, to prevent over-browning. Drain briefly then serve warm, with the Chili-Ginger Jam Dipping Sauce.

Step 5

In a small saucepan, combine one 14.5 ounce can of crushed tomatoes, ¼ cup of Chili-Ginger Jam (or any store-bought pepper jelly), and 2 tablespoons olive oil, and bring to a simmer. Cook for 15 minutes, then season with salt to taste.