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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Adapted from a recipe by RitalinCindy . Adjust the heat by adjusting the amount of chili pepper and pepper flakes. Ingredients:
1 lb firm tofu or 1 lb extra firm tofu |
1/4 cup soy sauce |
2 tablespoons mirin or 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.
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