Sticky Coffee Tofu - 咖啡豆腐

By WoonHeng · 30 min

Ingredients

Instructions

1. Pat the tofu dry, then cut into sticks about 2 cm wide.
2. Season the tofu with ½ teaspoon of salt and a few dashes of black pepper. Dust with 1-2 tablespoons of cornstarch, sifted through a fine sieve, turning until a thin coat covers all sides.
3. Heat a large non-stick pan over medium heat with 1-2 tablespoons of oil. Place the tofu in the hot oil, spaced apart, and pan-fry about 2 minutes per side, without flipping until a crust forms, until all sides are golden.
4. Remove and set aside. For crispier tofu, keep it warm in a preheated toaster or oven.
5. Dissolve the instant coffee in the hot water. Add the remaining sauce ingredients (soy sauce, black vinegar, vegan oyster sauce, sugar, garlic) and whisk until combined.
6. Put the same pan over medium heat. Pour in the sauce and cook until it thickens, which shows as large bubbles.
7. Add the tofu and toss quickly until well coated.
8. Transfer to a plate and top with toasted sesame seeds, chopped scallions and chilies. Serve as is or with rice.

Summarized from WoonHeng's video. Watch it for the details.

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