Start to finish: 30 minutes, plus marinating Servings: 4
Xinjiang cumin lamb, a classic stir-fry that originated 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.
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
In a pie plate or shallow bowl, stir together 1 tablespoon soy sauce, 1 tablespoon 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.
In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons 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. Turn 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.
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, the remaining 2 tablespoons soy sauce, the 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.
Optional garnish: Scallions, thinly sliced on the diagonal OR chili oil OR both