Chili Tofu
Ingredients
Tofu
- 1 14 oz. block of firm tofu, cut into 1 inch cubes
- 3 tbsp cornstarch
- ¼ tsp sea salt
- 2 tbsp avocado oil for pan frying
Sauce
- 2 tbsp soy sauce
- 2 tbsp sriracha *sub chili garlic sauce or another hot sauce
- ½ tsp rice vinegar
- 1 tsp maple syrup or other sweetener
Chili Tofu
- ½ tbsp sesame oil
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 small green chilis, minced
- ½ red onion, layers separated and cut into 1-inch pieces
- ½ green bell pepper
- ½ red bell pepper
- 1 14 oz. can of baby corn, drained and cut into 1-inch pieces
- ¼ cup tomato paste ~ 1 medium tomato
- ¼ tsp black pepper
- ¼-½ tsp red chili powder *taste and adjust. or omit entirely.
- 1 tbsp cornstarch + 3 tbsp water
Instructions
- Press tofu by placing a heavy object on it for 15-30 minutes. Then cut it into 1-inch cubes.
- Mix cornstarch and salt on a plate. Coat tofu in the mixture.
- Heat 2 tbsp avocado oil in a pan over medium heat. Pan fry the tofu, flipping each piece when one side becomes crispy. Pan frying should take about 10 minutes total, but continue until the tofu is golden-brown on all sides. Place the tofu on a plate lined with a napkin.
- While the tofu cooks, chop aromatics and vegetables. Mix ingredients for the sauce in a bowl.
- To the oil leftover from frying the tofu, add a little sesame oil.
- Add garlic, ginger, and green chilis. Stir frequently for 2 minutes.
- Add the onion and cook until it turns slightly translucent, 3-4 minutes. Add bell pepper and cook until slightly tender, but still crunchy – about 5 minutes. Add baby corn and stir for another few minutes.
- Add tomato paste and the sauce. Allow it to simmer for a few minute until everything is well-integrated and the bell pepper have softened some more.
- Finish with a pinch of black pepper. Taste and decide if you want to add red chili powder. Add the cornstarch slurry and stir. If it starts to dry up, add another 1/4-1/2 cup water, a little bit at a time. Add the tofu and cook it all together for 3-4 minutes.
- Serve with jasmine rice or noodles!
Notes
*Ok, not just any hot sauce. A hot sauce that would fit the flavor profile of this dish!