Red Hot Chili Tofu
The tomato paste and chili paste combine to turn the tofu a lovely red color. Add more or less chili paste according to your heat tolerance.
Yields 4 servings
Ingredients
- 3 tablespoons tomato paste
- 2 tablespoon water
- 2 tablespoon soy sauce
- 3 teaspoons sake or dry white wine
- 3/4 teaspoon sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 pound extra-firm tofu, drained and cut into 1/2-inch strips
- 3 tablespoons cold-pressed canola oil
- 1/4 cup minced scallions
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 teaspoon hot chili paste (or more, to taste)
- Chopped cilantro, for garnish
Instructions
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In a small bowl, combine the tomato paste, water, soy sauce, sake, and sugar. Mix well and set aside.
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In a shallow bowl, combine the cornstarch and salt. Dredge the tofu strips in the cornstarch mixture, shaking off any excess.
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Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat. Add the tofu in batches and cook until golden brown. Transfer to a platter.
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Heat the remaining 1 tablespoon of oil in the same skillet or wok over medium-high heat. Add the scallions, garlic, ginger, and chili paste, and cook, stirring for 15 seconds. Add the reserved tomato paste mixture and stir until well blended.
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Add the reserved tofu and toss gently to coat with the sauce, cooking until heated through, about 2 minutes. Serve hot, sprinkled with cilantro
