BROCCOLI TOFU STIR FRY

Ingredients

1 1/2 quarts vegetable or peanut oil
1/2 cup plus 2 teaspoons cornstarch, divided
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Kosher salt
1/2 cup cold water
1/2 cup vodka
1 pound extra-firm tofu, cut into 1/2- by 2- by 1-inch slabs, carefully drie d
1 pound broccoli, cut into 1-inch florets
1/4 cup Xiaoshing wine or dry sherry
1/4 cup homemade or store-bought low-sodium vegetable stock
2 tablespoons soy sauce
1 tablespoon fermented black bean sauce
2 tablespoons sugar
1 tablespoon toasted sesame oil
2 (1-inch) segments lemon peel, plus 2 teaspoons lemon juice
4 cloves garlic, minced (about 4 teaspoons)
1 tablespoon minced or grated fresh ginger
6 scallions, white and light green parts only, finely chopped
2 tablespoons toasted sesame seeds, divided

Directions

1. Heat oil in a wok to 350F. Whisk together 1/2 cup
cornstarch, flour, baking powder, and 1 teaspoon kosher
salt. Add water and vodka and whisk until a smooth batter
is formed, adding up to 2 tablespoons additional water if
batter is too thick. It should have the consistency of thin
paint and fall off of the whisk in thin ribbons that
instantly disappear as they hit the surface of the batter in
the bowl.

2. Add tofu slices and carefully turn to coat. Working one at a
time, lift one piece and allow excess batter to drip off.
Carefully lower into hot oil. Repeat with remaining tofu
until wok is full. Fry, using a metal spider or slotted
spatula to rotate and agitate pieces as they cook until
evenly pale golden and crisp all over, about 6 minutes.
Transfer to a paper towel-lined plate. Repeat until all tofu
is fried. Carefully pour all but 1 tablespoon oil out of wok
and reserve for another use.

3. Combine wine, stock, soy sauce, bean sauce, sugar, sesame
oil, lemon peel and juice, and remaining 2 teaspoons corn
starch in a small bowl and whisk to combine. Set aside.

4. Return wok to high heat until lightly smoking. Add broccoli
and cook, stirring and tossing frequently, until lightly
charred on several sides but still firm. Add garlic, ginger,
and scallions and cook, tossing constantly, until fragrant,
about 30 seconds. Transfer broccoli and aromatics to a bowl.

5. Return skillet to high heat. Give the sauce mixture a quick
whisk, then pour it into the wok. Cook, stirring, until
thick and glossy, about 30 seconds. Return broccoli and tofu
to pan. Add 1 tablespoon sesame seeds. Remove from heat.
Turn with a wide spatula until all pieces are evenly coated.
Season to taste with more salt as desired. Transfer to a
serving platter, sprinkle with remaining sesame seeds, and
serve immediately.