{"id":7411,"date":"2025-05-05T17:11:33","date_gmt":"2025-05-05T17:11:33","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7411"},"modified":"2026-01-01T19:18:30","modified_gmt":"2026-01-01T19:18:30","slug":"stir-fried-cumin-tofu-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/stir-fried-cumin-tofu-video\/","title":{"rendered":"Stir-Fried Cumin Tofu [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Stir-Fried Cumin Tofu [Video]<\/span><\/h2>\n
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Xinjiang cumin lamb<\/em>, 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.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Marination Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>From “Milk Street: Cook What You Have”<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> tablespoons<\/span> soy sauce<\/span> divided<\/span><\/li>
  • 2<\/span> tablespoons<\/span> balsamic vinegar<\/span> divided<\/span><\/li>
  • Kosher salt and ground black pepper<\/span><\/li>
  • 14<\/span> ounce<\/span> container firm OR extra-firm tofu<\/span> drained, patted dry, halved lengthwise, then cut crosswise into \u00bd-inch-thick planks<\/span><\/li>
  • \u00bc<\/span> cup<\/span> cornstarch<\/span><\/li>
  • 3<\/span> tablespoons<\/span> grapeseed or other neutral oil<\/span> divided<\/span><\/li>
  • 1<\/span> medium<\/span> yellow onion<\/span> halved and thinly sliced<\/span><\/li>
  • 4<\/span> teaspoons<\/span> cumin seeds<\/span> lightly crushed OR 2 teaspoons ground cumin<\/span><\/li>
  • 4<\/span> medium<\/span> garlic cloves<\/span> minced<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> red pepper flakes<\/span><\/li><\/ul><\/div>

    <\/span>Optional Garnish<\/span><\/h4>
    • Scallions<\/span> thinly sliced on the diagonal<\/span><\/li>
    • or<\/span> chili oil<\/span> or both<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • In a pie plate or shallow bowl, stir together 1 tablespoon soy sauce, 1 tablespoon vinegar and \u00bd 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.<\/div><\/li>
      • 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\u2013lined plate; set aside. Wipe out the skillet.<\/div><\/li>
      • 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.<\/div><\/li><\/ul><\/div><\/div>\n
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