Crispy General Tso Tofu with Daikon and Spinach Salad

Place the drained extra-firm tofu between double layers of paper towels on a cutting board, weight it with a heavy skillet or tofu press, and press for 20 minutes to extract excess water.

Tear the pressed tofu by hand into irregular, bite-sized pieces roughly 3 centimeters (1.2 inches) in diameter to create jagged edges.

Transfer the torn tofu pieces to a medium mixing bowl, drizzle with 15 milliliters of light soy sauce and 5 milliliters of toasted sesame oil, and toss gently until the seasoning is absorbed.

Scatter 45 grams of cornstarch over the seasoned tofu in two batches, tossing gently after each batch until every piece is coated in an even, chalky layer with no wet patches remaining.

In a small mixing bowl, whisk together 80 milliliters of vegetable stock, 40 grams of granulated sugar, 30 milliliters of Chinese black vinegar, 30 milliliters of light soy sauce, 10 milliliters of dark soy sauce, 10 grams of cornstarch, and 25 milliliters of cold water until the sugar and starch dissolve.

Peel the daikon radish with a vegetable peeler, cut it into matchsticks 2 millimeters thick using a mandoline slicer or chef knife, and place the matchsticks into a large mixing bowl together with 100 grams of cleaned baby spinach.

In another small bowl, whisk 25 milliliters of rice vinegar, 15 milliliters of toasted sesame oil, 5 grams of sugar, and 2 grams of salt until the salt dissolves to form the salad dressing.

Pour 250 milliliters of peanut oil into a deep wok or large frying pan and heat over medium-high heat until the oil reaches 180°C (356°F) on a digital cooking thermometer.

Add half of the coated tofu pieces to the hot oil in a single uncrowded layer and fry at 180°C (356°F) for 5 to 6 minutes, turning twice, until pale golden and audibly crisp.

Lift the fried tofu from the oil using a spider strainer, drain it thoroughly on the wire rack set in a baking sheet, and repeat the frying process with the second batch of tofu.

Pour out the frying oil into a heatproof container leaving 15 milliliters in the wok, set the wok over medium heat at 160°C (320°F), and sauté the minced garlic, grated ginger, minced scallion whites, and whole dried chilies for 45 seconds until fragrant.

Whisk the prepared sauce mixture once more to suspend settled starch, pour it into the wok with the aromatics, and simmer over medium-high heat at 100°C (212°F) for 2 minutes while stirring constantly until thick and clear.

Add all of the crispy fried tofu to the simmering sauce and toss vigorously for 30 seconds until every nugget is evenly cloaked in glaze, then immediately remove from the heat.

Pour the salad dressing over the daikon matchsticks and baby spinach in the large bowl and toss gently for 30 seconds until the leaves and radish shreds are evenly dressed.

Distribute the dressed daikon and spinach salad among four dinner plates, spoon the hot glazed General Tso tofu alongside, and garnish each plate with sliced scallion greens and toasted sesame seeds before serving immediately.