Sweet Chili Tofu
Prep time:
5 mins
Cook time:
10 mins
Total time:
15 mins
Yield: 4 people
Description
While I wouldn’t say this dish is terribly spicy, it does have a kick, so if you have kids, you might leave out (or cut back on) the chili. But my six-year-old hoovers it down by the spoonful, chili and all (with a water chaser!). If you can’t find Sambal Oelek, which I was able to find at my parent’s rural grocery store, you can use any kind of chili paste. If you like, top with chopped cilantro and/or toasted sesame seeds. Serve with a Pot of Rice and a seasonal Steam- Sautèed Vegetables. There may seem like a lot of sauce, but it’s wonderful spooned over a mound of rice.
Ingredients
- 1/4 cup neutral oil, such as canola or grapeseed
- 1 pound tofu, drained, pressed, and cut into 24 cubes per pound (halved crosswise, each half cut into 12 pieces)
- 1/4 cup plus 4 teaspoons cornstarch, divided
- 1/2 cup each: rice wine vinegar and sugar (sugar can be cut down to 1/3 cup depending on taste preference)
- 2 tablespoons each: soy sauce and sambal oelek (ground fresh chili paste)
Instructions
- Heat oil in a large (12-inch) skillet over low heat. Meanwhile cut tofu and dredge it in 1/4 cup of the cornstarch. When almost ready to sauté, increase heat to medium-high. When whisps of smoke start to rise from the pan, add tofu and cook until golden brown on one of the sides, 3 to 4 minutes. Turn to opposite side and continue to cook until golden brown on the other side, about 3 minutes longer. Remove from pan and set aside.
- Meanwhile, mix 3/4 cup of water with vinegar, sugar, soy, and chili paste; add to empty skillet and bring to a boil. Mix remaining 4 teaspoons of cornstarch with 4 teaspoons of water. Stir into the sauce and continue to cook until it thickens, just a minute or so longer. Return tofu to the sauce and heat through.