July 15, 2024
Spicy Garlic Tofu
Ingredients
Tofu
16 oz firm tofu, pressed
2 tbsp cornstarch
1 tbsp vegetable oil
½ tsp salt
¼ tsp ground black pepper
Sauce
2 tbsp maple syrup
1 tbsp gochujang chili paste (swap for hot suace
1 tbsp sodium-reduced soy sauce
1 tbsp rice vinegar
Sauteed aromatics
2 tbsp vegetable oil
5 cloves garlic, minced
1 medium shallot, diced
2 red hot chili peppers, thinly sliced
2 stalks green onion, thinly sliced
Directions
1
Ensure the tofu is sufficiently pressed before cutting it into 1 cm cubes*.
2
Add the tofu cubes to a large bowl, along with the cornstarch, oil, salt, and pepper. Gently toss to coat.
3
Heat up a large pan over high heat and add the tofu, cook until golden on all sides, about 10 minutes. Try to not disturb the tofu too much to avoid crumbling.
4
Meanwhile, mix all the sauce ingredients in a small bowl. Set aside.
5
When the tofu is crisped to your liking, transfer it to a plate. Return the same pan to the heat, and add the oil. When hot, add the garlic, shallot, chilis, and green onion. Cook for 4 - 5 minutes.
6
Reduce the heat to medium-high and add the sauce, cooking for another 4 - 5 minutes or until the sauce becomes sticky.
7
Add the tofu to the pan, and stir to coat. Garnish, serve, and enjoy!
Notes
8
† Gochujang is a Korean fermented red chili paste, which has a sweet, savoury, and spicy flavour profile. It can be found in most Asian supermarkets, but you could also substitute it with another hot sauce, such as Sriracha, if desired.
9
* The more liquid that can be drained, the quicker the tofu cooks and the crispier it gets.
10
The tofu can be stored in an airtight container in the fridge for up to 3 days.
Alfred Photos
