Crumbled to bits and crisped up in a pan, a block of firm tofu becomes an enticing (and easy) dinner. Breaking up the tofu with your hands like this dramatically increases its surface area, all the better for absorbing the heady seasoning blend of cumin, coriander, and crushed red pepper flakes. Toasting and grinding whole spices sounds a bit much for a weeknight meal, but once you consider how little else there is to do, you’ll willingly go this extra mile. It makes a remarkable difference to the final flavor, taking on a faint smokiness that ground spices, however fresh, aren’t able to match. A note on the onion: White onion offers the mildest, sweetest crunch, but a regular ol’ yellow onion will do just fine in a pinch.
Recipe information
Total Time
40 minutes
Yield
2–4 servings
Ingredients
Preparation
Step 1
If using seeds, toast 2 Tbsp. cumin seeds and 2 tsp. coriander seeds in a large nonstick skillet, stirring often, over medium heat until fragrant and slightly darker in color, 5–7 minutes. Transfer spices to a mortar and pestle and crush until finely ground. Transfer to a small bowl; reserve skillet. If using ground spices, combine 2 Tbsp. ground cumin and 1 tsp. ground coriander in a small bowl.
Step 2
Add 2 Tbsp. soy sauce, 1 Tbsp. light or dark brown sugar, 2 tsp. crushed red pepper flakes, and 1 tsp. distilled white vinegar to spices and mix well; set sauce aside.
Step 3
Heat 1 Tbsp. vegetable oil in reserved large nonstick skillet over high. Arrange 1 medium white onion, cut into 1" pieces, and 1 bunch scallions, trimmed, cut into 1" pieces in pan in an even layer and cook, undisturbed, until blistered in spots underneath but still quite crisp, about 4 minutes. Transfer onion and scallions to a plate
Step 4
Heat remaining 3 Tbsp. vegetable oil in same pan over high. Cook one 14-oz. block firm tofu, drained, crumbled into small pieces, stirring occasionally, until golden and crisp in spots, 8–10 minutes. Reduce heat to medium; pour in reserved sauce and cook, stirring often, until liquid is mostly evaporated and spices have started to form a light crust around tofu, about 2 minutes.
Step 5
Remove from heat and return onion and scallions to pan; stir to combine. Taste tofu mixture and season with kosher salt if needed. Top with cilantro leaves with tender stems; serve with steamed white rice.
