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Tofu Wanzi (Fried Tofu and Bacon Fritters)

China meets the American South in these tofu, bacon, and scallion fritters.
From: Saveur
MAKES ABOUT 3½ DOZEN

2 (12½-oz.) boxes soft or silken tofu
1 (12½-oz.) box firm tofu
⅔ cup panko breadcrumbs
⅓ cup flour
¼ cup sesame oil
5 scallions, finely chopped
4 slices cooked bacon, finely chopped
2 eggs, lightly beaten
Kosher salt and freshly ground white pepper, to taste
Canola oil, for frying

1. Place all the tofu on a bed of about 6 paper towels on a baking sheet and cover with 6 more paper towels and another sheet. Place a cast-iron skillet on sheet to weight it down; let sit until tofu is drained of most of its liquid, at least 6 hours or overnight, in the refrigerator. Transfer pressed tofu to a large bowl; mash coarsely with a fork. Stir in bread crumbs, flour, sesame oil, scallions, bacon, eggs, and salt and pepper until evenly combined.

2. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Portion 2 tbsp. of the tofu mixture and shape into a miniature football shape using two spoons; repeat with remaining tofu mixture. Fry until golden brown and crisp, about 2 minutes. Season with salt and serve immediately, with a dipping sauce, if you like.

Soy-Chili Sauce

Classic Asian sauce which also goes well with steamed dumplings or fried chicken wings.
MAKES ¾ CUP

½ cup soy sauce
2 tbsp. seasoned rice vinegar
1 tbsp. Asian-style chili paste (like Huy Fong-brand Southeast Asian-style Sambal Oelek)
1 tbsp. honey
1 tsp. freshly grated ginger
1 tsp. toasted sesame seeds

In a small bowl, combine all ingredients. Stir to combine.