Crispy tofu in a sweet, blazing hot sauce. In my take on this dish, it gets its tang from tamarind and its heat from Thai dragon peppers. This recipe makes a little extra sauce because it's so good, you'll want to put it on everything.
- 1 (16 ounce) package firm tofu
- 5 tablespoons potato starch or 5 tablespoons cornstarch
- 1⁄8 teaspoon salt and pepper
- canola oil (for frying)
- 1 1⁄4 cups mushroom broth
- 4 minced garlic cloves
- 1 tablespoon fresh minced ginger
- 1 tablespoon seedless tamarind paste
- 1 cup brown sugar
- 1⁄2 cup tamari
- 6 tablespoons rice vinegar
- 2 Thai red chili peppers (to taste)
- 1. Drain, rinse and pat tofu dry. Cut into 1" cubes.
- 2. Heat oil on medium-high.
- 3. Combine 3 T potato starch with salt and pepper. Dredge tofu and fry in hot oil until golden brown and crispy. Let rest on paper towel.
- 4. Toast finely chopped peppers in a large skillet. Add garlic to brown. Do not burn it.
- 5. Add broth, tamarind, brown sugar, tamari, rice vinegar. Bring to a boil.
- 6. Reduce heat to a simmer.
- 7. Add 2 T potato starch. Let thicken.
- 8. Add fried tofu to mixture until warm and thoroughly covered.
- 9. Add any vegetables at the very end, such as: bell peppers, green onions, peas, or bok choy. Serve with steamed rice.
I'm not leaving stars because I scaled this way down, just eyeballed the amounts, and substituted some ingredients. Turned out good and I enjoyed it! Thanks! Made for PAC, spring 2014.