Happy Valentine's Day and Happy Chinese New Year! I just realized the dish I'm posting is fitting because it's inspired by Chinese cuisine! I would love to learn how to cook more Asian cuisines like Chinese and Japanese, but I'm not really sure where a good resource would be, especially since I'm looking for things that are vegetarian or can easily be adapted. Any recommendations? This Szechuan tofu in pepper sauce is probably not very authentic but was good. I think next time I'd add extra garlic, green onions, black pepper and maybe throw in some ginger too. It's really simple and would make a great weeknight meal.
If this sounds good, you might also like:
Honey Mustard Marinated Tofu
Fried Rice with Scallions, Edamame and Tofu
Lemon Miso Tofu and Eggplant
Udon Noodles with Peanut Sauce and Seitan
Szechuan Tofu Triangles in Triple Pepper Sauce
Adapted from The New Enchanted Broccoli Forest
Makes 6 servings
1 1/2 lbs extra firm tofu
1 tbsp oil
1/2 cup dry sherry or white wine
1/4 cup soy sauce
1 3/4 cups water
1/4 cup plus 1 tsp vinegar (cider or rice)
3 tbsp honey (substitute sugar to make it vegan)
8 large cloves garlic, minced
1 tbsp dry mustard
4 tbsp cornstarch
3 cups chopped onion (1 inch chunks)
1 medium yellow bell pepper, in strips
1 medium red bell pepper, in strips
1/2-1 tsp salt
crushed red pepper, to taste
freshly ground black pepper, to taste
6 scallions, minced (whites and greens)
1. Cut the tofu into triangles.
2. Heat 1/2 tbsp oil in a wok or skillet until it is hot enough to bounce a drop of water. Fry the tofu triangles for a few minutes on each side until their outer surfaces crispen. Set aside on a plate.
3. In a medium sized saucepan, combine sherry/wine, soy sauce, water, vinegar, honey, garlic and dry mustard. Heat it until it almost boils; remove from heat. Place the cornstarch in a small bowl, and pour in some hot liquid, whisking until it dissolves. Whisk this back into the saucepan. Keep the whisk in there - you'll need it.
4. Heat the woke or skillet again. Add the remaining oil, and cook the onion over high heat for about 2 minutes. Add bell peppers, salt and red and black pepper, and cook for about 2 minutes longer. Gently stir in the tofu triangles.
5. Whisk the sauce (from step 3) to reintegrate the cornstarch, and pour all of it into the wok. Stir and cook over high ehat for about 8 minutes, adding the scallions at the very end. When the sauce is thick and everything is coasted, serve hot over rice.