Spicy Tofu

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.