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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Crispy tofu in a sweet, blazing hot sauce. In my take on this dish, it gets its tang from tamarind and its heat from Thai dragon peppers. This recipe makes a little extra sauce because it's so good, you'll want to put it on everything. Ingredients:
1 (16 ounce) package firm tofu |
5 tablespoons potato starch or 5 tablespoons cornstarch |
1/8 teaspoon salt and pepper |
canola oil (for frying) |
1 1/4 cups mushroom broth |
4 minced garlic cloves |
1 tablespoon fresh minced ginger |
1 tablespoon seedless tamarind paste |
1 cup brown sugar |
1/2 cup tamari |
6 tablespoons rice vinegar |
2 thai red chili peppers (to taste) |
Directions:
1. 1. Drain, rinse and pat tofu dry. Cut into 1 cubes.
2. 2. Heat oil on medium-high.
3. 3. Combine 3 T potato starch with salt and pepper. Dredge tofu and fry in hot oil until golden brown and crispy. Let rest on paper towel.
4. 4. Toast finely chopped peppers in a large skillet. Add garlic to brown. Do not burn it.
5. 5. Add broth, tamarind, brown sugar, tamari, rice vinegar. Bring to a boil.
6. 6. Reduce heat to a simmer.
7. 7. Add 2 T potato starch. Let thicken.
8. 8. Add fried tofu to mixture until warm and thoroughly covered.
9. 9. Add any vegetables at the very end, such as: bell peppers, green onions, peas, or bok choy. Serve with steamed rice.
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