Crisp Silken Tofu with Black Beans and Ginger

Those familiar with agedashi tofu, the popular Japanese dish of deep-fried silken tofu, will recognize the crisp exterior and soft interior of these “steaks”; dredging them in cornstarch before placing them in the hot oil is the easy trick. The sauce is a departure from what you would find in Japan; it’s inspired by both Chinese and Vietnamese cuisines. From the former, I borrow fermented black beans (the ones used in classic black bean sauces), and from the latter, butter.

I