Chili Tofu
Prep time:
Cook time:
Total time:
Serves: 4
This recipe is adapted from Chef Grace Young’s recipe of Chinese Burmese Chili Chicken.
Ingredients
Marinade:
- 1 teaspoon corn starch
- 1 teaspoon flavorless oil
- ½ teaspoon salt or to taste
- ½ teaspoon pepper
Stir Fry:
- 1 tablespoon flavorless oil
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt or to taste
- 2 teaspoons minced garlic
- 2 teaspoon minced ginger
- 1 packet extra firm tofu
- 1 medium onion, cut into 1 inch chunks
- 1 red bell pepper, cut into 1 inch dice
- 1 green bell pepper, cut into 1 inch dice
- 1 Anaheim chili or poblano pepper, cut into 1 inch dice
- 1 medium zucchini, cut into 1 inch dice
- 2 tablespoons vegetarian fish sauce
- ½ teaspoon corn starch
- ¼ cup water
Directions
- Cut tofu into ½ inch slices. Drain the liquid of the tofu by putting it between two baking sheets covered with paper towels and weighing it down with cans or a heavy pan. Then cut into ½ inch dice. Combine marinade ingredients and diced tofu in a medium mixing bowl.
- Heat 1 tablespoon oil in a wok or a wide heavy bottomed pan. Stir fry onion until tender, one minute. Make space for tofu in the wok by moving onion on one side of wok and stir fry tofu, 3 to 4 minutes. Once the tofu is golden brown, add peppers and zucchini. Stir fry for a minute or two until vegetables are tender but crisp.
- Add spices, ginger, garlic and fish sauce and stir the contents of wok to evenly coat tofu and vegetables with spices. Season with salt. Combine corn starch and water in a small bowl. Add corn starch mixture in wok and stir fry for one more minute. Serve hot over rice.