Chili Crisp Fried Tofu

Ingredients

Steps

1. Remove tofu from package; discard excess moisture. On a cutting board, holding knife parallel to board, slice tofu block in half to yield 2 thinner blocks. Cut each block into 12 cubes about 1" x 1" each. Arrange in an 8" x 8" baking dish in a single layer.
2. In a kettle or medium pot, bring 6 cups water to a boil. Pour water over tofu; sprinkle with 2 Tbsp. salt. Let sit 20 minutes.
3. Meanwhile, in a small bowl, whisk chili crisp, honey, soy sauce, and 2 tsp. cornstarch. Place remaining 1/3 cup cornstarch in another small bowl.
4. Line half of a baking sheet with 2 layers of paper towels or a clean kitchen towel.
5. Working one or two at a time, remove tofu cubes from water and blot dry on all sides with more paper towels. Arrange on paper towels on prepared sheet. Cover with more paper towels or another clean kitchen towel and lightly pat dry again (do not apply too much pressure).
6. Working one or two at a time, transfer tofu cubes to cornstarch and toss to coat. Shake of excess and transfer to unlined part of baking sheet. Remove wet paper towels from baking sheet and line with fresh paper towels.
7. In a large, heavy, high-sided stainless steel or cast-iron skillet over medium-high heat, heat oil until shimmering. Fry tofu in a single layer, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer to prepared sheet; season with salt, if desired.
8. Pour off remaining oil into a heatproof bowl (discard once cool). Return skillet to medium heat.
9. Whisk chili crisp sauce to reincorporate and pour into skillet. Bring to a simmer and cook, stirring, until thickened, 30 to 60 seconds. Add tofu and toss in sauce until coated and warmed through.
10. Divide rice among bowls. Top with tofu mixture and scallions.