Crispy Fried Tofu with Broccoli and Garlic Sauce

Found this recipe in The Wok by J. Kenji Lopez-Alt.

Ingredients

For the Sauce:

• 1/4 cup (60 ml) Shaoxing wine or dry sherry
• 1/4 cup (60 ml) homemade or store-bought low-sodium vegetable stock or water
• 2 tablespoons (30 ml) light soy sauce or shoyu
• 2 tablespoons (30 ml) distilled white vinegar
• 1 tablespoon (15 ml) fermented black bean sauce
• 2 tablespoons (25 g) sugar
• 1 teaspoon (5 ml) roasted sesame oil

For the Cornstarch Slurry:

• 2 teaspoons (6 g) cornstarch
• 1 tablespoon (15 ml) water

For the Tofu:

• 1/2 cup (2.5 ounces/70 g) all-purpose flour
• 1/2 cup (2 ounces/60 g) cornstarch
• 1/2 teaspoon (3 g) baking powder
• 1/2 teaspoon (3 g) kosher salt
• 1/2 cup (120 ml) cold water
• 1/2 cup (120 ml) vodka
• 2 quarts (2 l) peanut, rice bran, or other neutral oil
• 12 ounces (340 g) extra-firm tofu, cut into 1/2- by 2- by 1-inch slabs, blotted dry with paper towels

For the Broccoli:

• 1 pound (450 g) broccoli or broccolini, cut into bite-sized pieces

For the Stir-Fry:

• 2 teaspoons (5 g) minced garlic (about 2 medium cloves)
• 2 teaspoons (5 g) minced fresh ginger (about 1/2-inch segment)
• Steamed rice, for serving

Instructions

1. For the Sauce: Combine the wine, stock, soy sauce, vinegar, black bean sauce, sugar, and sesame oil in a small bowl and whisk to combine. Set aside. Combine the cornstarch and water in a separate small bowl and stir with a fork until the cornstarch is dissolved.
2. For the Tofu: Whisk together the flour, cornstarch, baking powder, and salt. Add the water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons (30 ml) water if the batter is too thick. It should have the consistency of thin paint and fall off the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl. Add the tofu slices and carefully fold to coat.
3. Heat the oil in a wok over high heat until it registers 350°F (175°C) on an instant-read thermometer, then adjust the heat to maintain the temperature. Working one piece at a time, lift the tofu and allow excess batter to drip off. Carefully lower it into the hot oil. Repeat with the remaining tofu until the wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate the pieces as they cook, until evenly pale golden and crisp all over, about 6 minutes. Remove the tofu with a spider and transfer to a paper-towel-lined bowl to drain.
4. Optional Double-Fry, for Extra-Crispy Results: Let the tofu cool completely on the countertop, or let it rest uncovered in the fridge for up to two nights. Meanwhile, strain the oil and discard any solids. Reheat the oil to 375°F (190°C), add the rested tofu, and refry until crispy, about 2 minutes. Remove the tofu with a spider and transfer to a paper-towel-lined bowl to drain.
5. For the Broccoli: Strain the oil through a fine-mesh strainer into a heatproof container. Wipe out the wok with a paper towel and add 1 quart (1 liter) of lightly salted water. Bring to a boil over high heat. Add the broccoli, stir well, cover, and boil, shaking the pan occasionally, until bright green but still quite firm, about 1 minute. Drain the broccoli and spread into a single layer on a sheet tray or large plate.
6. For the Stir-Fry: Return the wok to high heat until lightly smoking. Add 1 tablespoon (15 ml) of the strained oil and swirl to coat (save the remaining oil for another use). Add half of the broccoli and stir-fry until tender-crisp, about 1 minute. Return it to its tray. Wipe out the wok and return it to high heat until lightly smoking. Add another tablespoon (15 ml) of the strained oil and swirl to coat. Add the remaining half of the broccoli and stir-fry until tender-crisp, about 1 minute. Return all the tofu and broccoli to the wok along with the garlic and ginger. Stir-fry until fragrant, about 30 seconds.
7. Stir the sauce and add it to the wok. Stir the cornstarch slurry and add a splash. Cook, tossing, until the sauce thickens, about 30 seconds. Adjust the sauce consistency with more cornstarch slurry if it is too thin or a splash of water if it is too thick. Transfer to a serving platter and serve immediately with steamed rice.