Spicy Tofu

Submitted by DrGaellon

"Adapted from a recipe by RitalinCindy at allrecipes.com. Adjust the heat by adjusting the amount of chili pepper and pepper flakes."

 

• Ready In: 1hr 45mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 lb firm tofu or 1 lb extra firm tofu
• 1⁄4 cup soy sauce
• 2 2 tablespoons sake or 2 tablespoons dry sherry
• 1 green chili peppers or 1 jalapeno pepper
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil
• 1⁄2 red onion, sliced thin
• 1 red bell pepper, sliced thin
• 1 carrot, shredded
• 1⁄2 lb bean sprouts
• 3 garlic cloves, crushed
• 4 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon cornstarch
• 1 tablespoon brown sugar
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄2 cup hot water

directions

1. Place the tofu between two plates and weight the top with a brick or heavy can. Press at least one hour, draining water occasionally. Cut into 1/2" cubes. Toss with soy sauce and mirin and let stand 15-30 minute Drain well on paper towels.
2. Remove the ribs and seeds from the chili pepper, then chop finely.
3. Heat oil in a wok or large frying pan over medium-high heat. Toss the drained tofu into the oil, and cook until browned on all sides. Once browned, toss in chili pepper, onion, bell pepper, carrot, bean sprouts, and garlic; cook until just tender, about 5 minutes.
4. In a small bowl, whisk together the soy sauce/mirin marinade, vinegar, honey, cornstarch, brown sugar, and red pepper flakes. Pour over tofu and vegetables, add hot water, toss to coat and simmer 3 to 5 minutes, or until sauce thickens slightly.