Ziran Doufu Uyghur Cumin Tofu Recipe, by Anna Ansari
by Anna Ansari
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Easy
Though widely used in cuisines across Asia, cumin is rarely found on the Western European or American table. And that is a true shame. I love cumin. A Central Asian spice so ancient it was once used as a mummification ingredient for Egyptian pharaohs and is mentioned in the Old Testament, cumin has an earthy pungency that is warm and deeply flavourful without being hot and spicy – and, as you may notice, it is the third most utilized seasoning in this book after salt and black pepper.
Known in both Farsi and Uzbek as zira, I also know cumin as ziran, the Mandarin Chinese phoneticization of the Uyghur word for cumin. Ziran is a word most closely connected to a dish found at every Uyghur restaurant within and outside China (and, for better and worse, increasingly at non-Uyghur Chinese restaurants as well): ziran yangrou, cumin lamb.
We are not working with lamb here. There is a LOT of lamb in this book. And I love ziran yangrou. I really do. But I love tofu, too, and I feel bad for vegetarians who keep missing out on tasting these flavours together. Luckily, they no longer need to.
Right now, I know what you’re thinking: this looks like a LOT of cumin. Maybe even too much cumin. I hear you. But hear me out – the cumin is the whole point of this dish. It’s the name of the dish. Ziran. It should look like a lot of cumin. It is a lot – but it’s not too much. You may even find that you want more cumin than I’ve suggested the next time you cook this.
Ingredients for Ziran Doufu Uyghur Cumin Tofu Recipe Serves: 2
- 280g extra-firm tofu, cut into 4–5cm (1¾–2in) squares or rectangles, 2–3cm (¾–1¼in) thick
- 200ml vegetable oil
- ½ onion, thinly sliced into half-moons
- 4 small dried red chillies
- 3 tbsp cumin seeds, toasted
- 1 tsp ground cumin
- 1½ tsp ground Sichuan peppercorns
- ¼ tsp chilli powder
- ½ tsp caster sugar
- ¾ tsp fine sea salt
- ½ tsp MSG
- handful of fresh coriander leaves
Ingredient for Marinade
- 1 tsp potato flour or cornflour
- 1 tbsp ground cumin
- 1 tbsp neutral oil
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- ½ tsp ground white pepper
How to make Ziran Doufu Uyghur Cumin Tofu Recipe
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In a medium bowl, combine the marinade ingredients with 1 tablespoon water. Mix well, then add the tofu and turn to coat. Set aside and let the magic happen (or as much magic as can happen in 20 minutes).
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When you’re ready to cook, line a plate with paper towels and heat the oil in a wok or large sauté pan over a high heat for 1 minute – you want it hot, almost (but not!) smoking. Drain your tofu and add it to the pan. Fry for 2–3 minutes, or until golden on all sides. You will need to turn and flip your tofu to achieve an even cook, which means you need to be careful not to let the wok oil spurt out and burn you!
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Remove your golden tofu to the paper towel-lined plate and set aside for now.
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Carefully drain all but 3 tablespoons of the oil from your wok. Reduce the heat to medium and add the onion to the pan. Continue to be alert for oil splatters! Stir-fry the onion for 1 minute, then return the tofu to the wok, along with the dried chillies. Stir-fry for another 3 minutes, being careful not to let things burn. Once the tofu is nicely browned, reduce the heat to low. Add the cumin seeds, ground cumin, ground Sichuan peppercorns, chilli powder, sugar, salt, and MSG. Mix everything together and cook for a final minute.
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Serve your tofu topped with fresh coriander. Take a bite. Pretend you’re eating lamb – or be thankful you’re not. To each their own.
About the author
Anna Ansari has a background in Asian studies, with a BA from Barnard College, Columbia University and an MA from Yale University. Her writing focuses on the intersection of food, family, and history, with special attention to the immigrant experience and foods of the Asian continent.
