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I had a craving for the shrimp and chili sauce recipe from my Japanese cookbook, so I decided to try it out with tofu to see if it would work.
Delish!
-Cut up an onion, a couple of cloves of garlic, and a smallish knob of ginger and mince finely.
-Take half a block of tofu, cut up into thin medium-size pieces. (I usually take the block, slice it to about 1/4 inch slices, and cut those into triangles.) Saute in hot oil, about 5 minutes, then flip your pieces and cook 5 minutes more.
-Take your tofu out of the pan (you can put it on a paper towel or dish towel).
-Put your heat to low, put some more oil in the pan if needed, and cook your onion, garlic, and ginger for a while. When they're cooked through, add about 4 tbsp of ketchup, a little water or broth, a little sugar, about 1 teaspoon of sweet chili sauce (start out low and adjust depending on your tolerance for spicy things), and a little cornstarch if you like thick sauces. Heat a couple minutes, then toss your tofu back in until that's heated through. Add a little sesame oil on top, and you're done!
Apparently the sweet chili sauce I'd been using is not the correct translation -- I think it's supposed to be a fermented black bean sauce -- but I've always made it with sweet chili sauce and I like it that way. It's in the Chinese ingredient aisle!
Delish!
-Cut up an onion, a couple of cloves of garlic, and a smallish knob of ginger and mince finely.
-Take half a block of tofu, cut up into thin medium-size pieces. (I usually take the block, slice it to about 1/4 inch slices, and cut those into triangles.) Saute in hot oil, about 5 minutes, then flip your pieces and cook 5 minutes more.
-Take your tofu out of the pan (you can put it on a paper towel or dish towel).
-Put your heat to low, put some more oil in the pan if needed, and cook your onion, garlic, and ginger for a while. When they're cooked through, add about 4 tbsp of ketchup, a little water or broth, a little sugar, about 1 teaspoon of sweet chili sauce (start out low and adjust depending on your tolerance for spicy things), and a little cornstarch if you like thick sauces. Heat a couple minutes, then toss your tofu back in until that's heated through. Add a little sesame oil on top, and you're done!
Apparently the sweet chili sauce I'd been using is not the correct translation -- I think it's supposed to be a fermented black bean sauce -- but I've always made it with sweet chili sauce and I like it that way. It's in the Chinese ingredient aisle!
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