Red Hot Chile Tofu
Hot chile paste is available in Asian markets and well-stocked supermarkets. Add more or less according to your heat tolerance. The tomato paste and chile paste combine to turn the tofu a lovely red color. Serve over rice with steamed or stir-fried vegetables.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free, vegan, vegetarian
Taste and Texturehot & spicy
- 2 tablespoons tomato paste
- 1 tablespoon water
- 1 tablespoon soy sauce
- 2 teaspoons sake, or dry white wine
- ¾ teaspoon sugar, or a natural sweetener
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 pound extra-firm tofu, drained and cut into ½-inch strips
- 3 tablespoons cold-pressed canola oil
- ¼ cup minced scallions
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 teaspoon hot chile paste
In a small bowl, combine the tomato paste, water, soy sauce, sake, and sugar. Mix well and set aside.
In a shallow bowl, combine the cornstarch and salt. Dredge the tofu strips in the cornstarch mixture, shaking off any excess.
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.
Heat the remaining 1 tablespoon of oil in the same skillet or wok over medium-high heat. Add the scallions, garlic, ginger, and chile paste, and cook, stirring for 15 seconds. Add the reserved tomato paste mixture and stir until well blended. Add the reserved tofu and toss gently to coat with the sauce, cooking until heated through, about 3 minutes.
2008 Robin Robertson