09/08/2026
Chef Paula’s tofu trick: brine it first.
For the rest, she measures with her heart. This is how Chef Pauls turns a simply brined tofu into one of her go-to stir-fries.
Since “measuring with her heart” doesn’t necessarily equate to exact measurements, we asked nicely and got her to jot down a recipe for us:
CHEF PAULA’S CRISPY TOFU STIR-FRY
For the tofu
• 1 block extra-firm tofu
• Salt, for the brine
• Cornstarch, for coating
• Neutral oil, for roasting
For the sauce
• ¼ cup soy sauce
• 1–2 Tbsp brown sugar
• 1 Tbsp Shaoxing w**e
• 1 Tbsp oyster sauce
• 1 Tbsp rice vinegar
• 1 tsp sesame oil
• White pepper, to taste
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp cornstarch
• ⅓ cup water
For the stir-fry
• 1 red bell pepper, sliced
• 1 celery stalk, sliced
• Water chestnuts, sliced
• Dried chiles, to taste
• Peanuts, for finishing
INSTRUCTIONS
1. Brine the tofu. Cut tofu into bite-sized pieces and simmer in a saltwater brine for about 15–20 minutes. Drain and pat very dry.
2. Make the sauce. Whisk together soy sauce, brown sugar, Shaoxing w**e, oyster sauce, rice vinegar, sesame oil, white pepper, garlic, ginger, cornstarch and water.
3. Get it crispy. Toss the drained tofu with cornstarch and a little oil. Roast at 450°F for about 15 minutes, or until golden and crisp.
4. Stir-fry. Sauté the bell pepper, celery and water chestnuts until crisp-tender. Add dried chiles and cook for about 1 minute.
5. Bring it together. Add the crispy tofu and sauce. Bring to a boil and cook until the sauce thickens and coats everything.
6. Finish with peanuts and serve over rice.
Save this one for your next stir-fry night. And remember: exact measurements are optional.
